This recipe is from the cookbook, Fix, Freeze, Feast. It’s one of my favorite volume cookbooks. Serve it as a salad with baby greens, red grapes, blue cheese crumbles, and slivered almonds. We use Brianna’s Red Wine vinaigrette for the dressing. YUM!
Makes 3 entrees, 4 servings each
1 tray (6lbs.) BLSL Chicken half breasts
1.5c. chopped dried sweet cherries
1c. hot water
1.5c. chicken broth
6T. white balsamic vinegar
3t. sugar
3/4t. sea salt
wax paper
3 one gallon freezer bags
1. Lay each piece of chicken between wax paper and pound to 1 inch thick. Divide chicken equally into gallon bags.
2. Put cherries in a small bowl and cover with hot water. Let stand 5 minutes.
3. Measure 1/2c. chicken broth, 2T. vinegar, 1t. sugar, and 1/4t. salt into each bag with chicken.
4. Drain cherries. Divide cherries into bags. Seal and shake gently. Freeze.
To Cook:
1. Thaw entree in refrigerator.
2. Heat oil in skillet over medium heat. Add chicken and brown on each side.
3. Reduce heat to medium low and pour cherrie and juice over chicken. Cover and simmer 12-15 minutes, or until thermometer in thickest part of chicken reads 170 degrees.