Cherry Glazed Chicken
3 boneless skinless chicken breasts
1/2 cup flour
1 tsp. dried thyme
Salt and black pepper, to taste
1 to 2 tbs. vegetable oil
1 can (16 oz.) tart cherries
1/4 cup firmly packed brown sugar
1/4 cup granulated sugar
1 tsp. yellow prepared mustard
- Cut chicken breasts in half.
- Combine flour, thyme, salt and pepper in flat container. Dredge chicken breasts in mixture.
- In a large skillet, brown chicken on all sides.
- Put chicken in 13×9x2-inch baking pan. Bake, covered with aluminum foil, in a preheated 350° oven for 30 min.
- Meanwhile, drain cherries, reserving ½ cup cherry liquid.
- In a saucepan, combine cherries, ½ cup cherry iquid, brown sugar and granulated sugar; mix well.
- Bring mixture to a boil over medium heat. Add mustard; mix well.
- Continue cooking at a rapid boil 5 min. or until sauce is syrupy
- After chicken has baked 30 min., remove baking pan from oven.
- Carefully remove foil cover; spoon hot cherry mixture evenly over chicken.
- Bake, uncovered, 15 min. or until chicken is tender.
