ROAST DUCK BREAST WITH DRIED CHERRIES AND PORT
Steps:
- Wrap each duck breast in plastic wrap and pound them with a meat mallet until each breast is about 1 inch thick. Place the duck on a plate, sprinkle both sides with a total of 4 teaspoons salt, cover with plastic wrap, and refrigerate for at least 6 hours or overnight.
- When ready to cook the duck, preheat the oven to 375 degrees F.
- Score the skin of the duck breasts with a sharp knife, making a crosshatch pattern but not cutting down to the meat.
- In a large (12-inch) heavy-bottomed, ovenproof skillet, heat the oil over medium heat. Place the duck breasts in the pan, skin side down. Cook uncovered over medium heat for 12 to 15 minutes, discarding the fat from the pan occasionally, until the skin is very browned. Turn the duck with tongs, place the skillet in the oven, and roast for 12 to 18 minutes, until the internal temperature of the duck is 120 degrees F for rare. Remove from the oven, cover the pan tightly with aluminum foil, and allow the duck to rest for 10 minutes.
- Meanwhile, make the sauce. Melt the butter over medium-high heat in a medium saucepan. Add the shallots and saute for 2 minutes, until tender. Add the vinegar and cook for one minute. Add the Port, chicken stock, cherries, 1 teaspoon salt, and 1/2 teaspoon pepper, bring to a boil, lower the heat, and simmer for 15 minutes. Stir in the crème fraîche, orange zest, and orange juice and keep warm over low heat.
- Transfer the duck to a cutting board and slice diagonally, fanning the slices out on 4 dinner plates. Spoon the sauce generously on top, sprinkle with salt, and serve hot with extra sauce on the side.
PISTACHIO CRUSTED CHICKEN BREASTS WITH SUN-DRIED CHERRY AND ORANGE SAUCE
The pistachio nut crust gives the chicken a great flavor, and the sauce is manna from Heaven. Truly.
Provided by Nanci
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Mix together the pistachios and bread crumbs in a bowl. Beat the egg whites in a separate bowl, and set aside.
- Season the chicken breasts with salt and pepper, gently dip them into the beaten egg whites, and then press into the pistachio-bread crumb mixture to coat. Gently toss between your hands so any coating that hasn't stuck can fall away.
- Heat the oil and butter in an oven-safe skillet over medium heat. Gently place the chicken breasts into the hot skillet, and fry for 5 to 8 minutes, until the bottom coating is golden brown and crisp.
- Turn the chicken over in the skillet, and place the skillet in the preheated oven. Bake for about 30 minutes, until the chicken is no longer pink, the juices run clear, and the top coating is lightly browned.
- While the chicken is baking, melt 1 teaspoon of butter in a saucepan over medium-low heat, add the shallots, and cook for 2 to 3 minutes until tender. Pour in the wine, drop in the cherries, and cook and stir for about 10 minutes to reduce wine to a glaze. Pour in the orange juice, chicken stock, and orange zest, and cook and stir about 20 more minutes, until sauce is reduced and thickened.
Nutrition Facts : Calories 894 calories, Carbohydrate 73.5 g, Cholesterol 85.4 mg, Fat 51.1 g, Fiber 9.3 g, Protein 40.6 g, SaturatedFat 11.5 g, Sodium 963.1 mg, Sugar 23.5 g
PROSCIUTTO-WRAPPED CHERRY-STUFFED CHICKEN BREASTS
This stuffed, prosciutto-wrapped chicken breast has everything you want in a Valentine's Day entree; it looks fancy, it tastes amazing, and contains dried cherries, a known aphrodisiac.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 2
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Brush the inside of an oven-proof skillet with vegetable oil. Set aside.
- Mix cherries, bread crumbs, egg yolk, Parmigiano-Reggiano cheese, olive oil, thyme, oregano, garlic, salt, black pepper, and cayenne pepper until combined.
- Cut a 1-inch slit in each chicken breast by slicing at an angle from the thick end of the breast toward the thinner end.
- Open flap and place one butterflied chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch. Repeat with the other breast.
- Place half the stuffing on each chicken breast, place each breast on a piece of plastic wrap and roll into a tight roll, twisting the ends of the plastic wrap to hold create a tight package.
- On a piece of plastic wrap, slightly overlap 2 slices of prosciutto so they are as wide as the rolled chicken breast. Unwrap rolled chicken breast and place the breast at one end of the prosciutto. Roll prosciutto around the stuffed breast using the plastic to make a tight roll. Repeat with the second stuffed breast and remaining 2 slices of prosciutto.
- Lay 4 pieces of string on the cutting board, about 1-inch apart. Place chicken roll across the strings, and tie each into a knot to keep the chicken from unrolling. Repeat for the second stuffed breast.
- Place stuffed, rolled chicken breasts in the prepared skillet and bake in the preheated oven until the prosciutto is browned and crispy and chicken is no longer pink, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a plate and loosely cover with aluminum foil.
- Drain grease from the pan as desired, leaving juice and browned bits. Pour in chicken stock and balsamic vinegar, and bring to a boil over high heat. Cook, while scraping the browned bits from the bottom of the pan, until liquid has reduced by half, 5 to 6 minutes. Remove from heat, add butter and stir until melted. Season with salt and black pepper to taste.
- Remove twine from chicken breasts; slice into bite-sized pieces. Serve drizzled with pan sauce.
Nutrition Facts : Calories 582.6 calories, Carbohydrate 30.5 g, Cholesterol 230.4 mg, Fat 30 g, Fiber 2.8 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 566.7 mg, Sugar 14 g
CHICKEN WITH CHERRY WINE SAUCE
My dad's a chef, so I learned to cook at an early age. This saucy chicken was the first dish I made by myself. -Ben Diaz, Azusa, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Sprinkle chicken with salt and pepper. In a large cast-iron or other ovenproof skillet, heat 2 tablespoons butter over medium-high heat. Brown chicken on both sides. Bake until a thermometer reads 165°, 12-15 minutes., Meanwhile, in a small saucepan, combine wine and sugar. Bring to a boil; cook, uncovered, until liquid is reduced by half, 4-5 minutes. Reduce heat to low; whisk in remaining butter, 1 tablespoon at a time, until blended. Stir in cherries; serve with chicken.
Nutrition Facts : Calories 480 calories, Fat 25g fat (14g saturated fat), Cholesterol 179mg cholesterol, Sodium 418mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 0 fiber), Protein 46g protein.
CROCK POT CHERRIED CHICKEN
This is a sweet and tangy dish and it couldn't be easier. The chicken and sauce are particularly delicious when served with rice or noodles. Enjoy!
Provided by Sea Sun
Categories Chicken
Time 6h15m
Number Of Ingredients 5
Steps:
- 1. Sprinkle chicken evenly with herb/pepper seasoning, then place chicken in crockpot.
- 2. In bowl, combined drained cherries, chili sauce, and brown sugar. Pour over chicken.
- 3. Cook on low 5-6 hours or 3-4 hours on high.
- 4. Serve with sauce.
- 5. NOTE: You may wish to thicken sauce in pan with 1 tbsp cornstarch. Cook on medium and stir until mixture begins to boil and thicken.
CHICKEN BREASTS WITH CHERRIES AND PORT WINE
From cooks.com but some changes by me to update ingredients and instructions. I like those cherries and I wanted a variety of recipes to use them in and here's another!
Provided by Oolala
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Season chicken with salt and pepper and dip chicken in flour.
- Melt butter with oil. Fry chicken just until it changes color. (Meat is still raw inside.)
- Remove chicken from pan and place chicken in 1 layer in baking dish.
- Add the red wine, cherry juice, orange juice, lemon peel and port into the pan where the chicken was fried. Season with salt and pepper. Add cherries.
- Pour this sauce over the chicken breasts. Bake, uncovered in casserole for 30 to 40 minutes (or until tender) at 350 degrees. Serve with the cherries and sauce poured over the chicken and a teaspoon of red currant jelly on the side. Garnish with parsley.
Nutrition Facts : Calories 561.3, Fat 35.6, SaturatedFat 12.3, Cholesterol 162.1, Sodium 200.5, Carbohydrate 5, Fiber 0.1, Sugar 3.4, Protein 45.7
CHICKEN BREASTS WITH CHERRY SAUCE
I look forward to having fresh Bing cherries every summer, and I freeze some so I can serve this simple, tasty dish all year-round.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings (2 cups sauce).
Number Of Ingredients 13
Steps:
- In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 266 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 485mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.
CHICKEN BREASTS WITH PORT AND DRIED CHERRY SAUCE
Make and share this Chicken Breasts With Port and Dried Cherry Sauce recipe from Food.com.
Provided by Oolala
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Season chicken and dredge it in the flour. Shake off excess.
- Mix the sauce ingredients in a bowl and set aside.
- In a 12" skillet heat the oil and butter. Increase the heat to medium high before adding the chicken.
- Add the chicken and cook about 4 minutes without moving the chicken. Turn over and cook another 3-4 minutes. Make sure chicken is cooked.
- Transfer to a plate and keep warm.
- Take the bowl with sauce ingredients and add them to the pan and boil stirring and scraping all the browned bits in the pan over high heat until the liquid is smooth and glossy.
- Spoon over the chicken and serve immediately.
DUCK WITH PORT-CHERRY SAUCE
Steps:
- Whisk soy sauce and Sherry in medium bowl to blend. Using sharp knife, make diagonal cuts at 1/2-inch intervals in duck skin (not through meat). Place duck, skin side up, in glass baking dish. Pour marinade over. Cover duck with plastic wrap and refrigerate at least 2 hours and up to 6 hours.
- Bring cherries, chicken stock, beef stock, Port and thyme sprig to boil in heavy medium saucepan over high heat. Simmer until mixture is reduced to 1/2 cup, about 15 minutes.
- Meanwhile, heat heavy large skillet over medium heat. Remove duck from marinade. Add duck breasts, skin side down, to skillet. Cook until skin is crispy, about 10 minutes. Turn duck over and continue cooking to desired doneness, about 5 minutes for medium. Transfer duck to work surface.
- Add cornstarch mixture to Port-cherry sauce. Bring to simmer, whisking constantly. Add butter 1 piece at a time, whisking until butter is melted before adding next piece. Season sauce to taste with salt and pepper.
- Slice duck breasts thinly on diagonal and fan out on plates. Spoon Port-cherry sauce over duck and serve.
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CHICKEN WITH CHERRY-WINE PAN SAUCE - IOWA GIRL EATS
From iowagirleats.com
5/5 (2)Servings 4Install 108
- Pound chicken breasts to an even thickness then brush both sides with extra virgin olive oil and season with salt and pepper. Heat a large skillet over medium-high heat (6/10) then add chicken and saute until no longer pink, 3-4 minutes a side. Remove to a plate then tent with foil to keep warm.
- Melt 1 Tablespoon butter in same skillet then add shallots and saute until tender, 2 minutes. Add wine, chicken broth, balsamic vinegar, and fresh cherries, if using, then simmer until sauce is reduced by nearly half, 3-4 minutes. If using frozen cherries, add now with thyme then continue to reduce sauce until slightly thickened, 2-3 minutes, pressing down on cherries gently with the back of a wooden spoon.
- Remove skillet from heat then stir in remaining Tablespoon butter and lemon juice. Spoon over chicken breasts then serve.
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