Chicken and Cherries
- 1 12 oz. can or bottle black cherry soda
- 3 Tbs. Mrs. Dash Chicken Grilling Blend
- 3 Tbs. cherry preserves
- 2 Tbs. lemon juice
- 2 Tbs. extra-virgin olive oil
- 6 boneless, skinless chicken breast halves, about 2 lb.
- 1 17 oz. can dark sweet Bing cherries, drained
- 1 Tbs. cornstarch
Pour 1/2 of the soda in a big zippered bag. Save the rest. Mix in 2 Tbs. of the Mrs. Dash Chicken Grilling Blend, cherry preserves, lemon juice and olive oil. Set aside 1/4 C. of the marinade to use as a baste. Add the chicken to the bag, seal it, and refrigerate a few hours (or overnight for more flavor). Remove chicken from bag and sprinkle with remaining 1 Tbs. Mrs. Dash Chicken Grilling Blend.
Grill the chicken, turning and basting with reserved marinade a few times, until no longer pink in center and juices run clear (about 160 degrees on an instant read thermometer), 10-15 minutes. Pour all remaining marinade, the reserved soda, and the canned cherries into a saucepan. Bring to a boil over high heat. In a cup, dissolve cornstarch in a little water. Stir into sauce and cook 2 minutes. Pour sauce over chicken.
Tip: serve with cooked rice.
Yield: 6 servings