This chicken is excellent chopped over salad with red grapes, blue cheese, and sunflower seeds. Or try serving over rice.
Makes 3 entrees 4-6 servings each
Ingredients
6 pounds of boneless, skinless chicken breasts
1 1/2 cups (9 ounces) chopped dried sweet cherries
1 cup hot water
1 1/2 cups chicken broth
6 Tbsp white balsamic vinegar or white wine vinegar
3 tsp sugar
3/4 tsp sea salt
wax paper
3 one-gallon freezer bags, labeled
On hand for cooking each entree:
2 teaspoons vegetable oil
Make-Ahead Preparation
To Serve
Makes 3 entrees 4-6 servings each
Ingredients
6 pounds of boneless, skinless chicken breasts
1 1/2 cups (9 ounces) chopped dried sweet cherries
1 cup hot water
1 1/2 cups chicken broth
6 Tbsp white balsamic vinegar or white wine vinegar
3 tsp sugar
3/4 tsp sea salt
wax paper
3 one-gallon freezer bags, labeled
On hand for cooking each entree:
2 teaspoons vegetable oil
Make-Ahead Preparation
- Rinse and trim chicken as desired.
- Lay each piece of chicken, smooth side down, between two sheets of wax paper. Using a rolling pin or a meat tenderizer, pound each chicken piece to 1 inch thick. Divide chicken evenly among the three freezer bags.
- Put cherries in a small bowl and cover with hot water. Let stand for 5 minutes.
- Measure 1/2 cup chicken broth, 2 tablespoons vinegar, 1 teaspoon sugar, and 1/4 teaspoon salt into each freezer bag with chicken.
- Drain cherries. Divide cherries equally into the freezer bags with the chicken. Seal and gently shake bag to distribute cherries.
- Freeze
To Serve
- Completely thaw one entree in the refrigerator.
- Heat oil in a large skillet over medium heat. Add the chicken and cook until it begins to brown, about 3 minutes on each side.
- Reduce heat to medium-low and pour cherries and juice over chicken. Cover and simmer 12 to 15 minutes.
