1 can (16-oz.) pitted dark sweet cherries

1 T. olive oil

1/2 C. chopped onion

1 T. chopped garlic

1/4 C. honey

2 T. rice vinegar

2 tsp. hot mustard

3/4 tsp. ground ginger

1/2 tsp. salt

1/4 tsp. pepper

1/4 C. dried tart cherries

6 (6 1/2 oz. each) skinless, boneless chicken breast halves Salt and pepper to taste

6 rosemary sprigs for garnish

 

Heat oven to 350ºF. Line a 9″ x 13″ baking pan with foil and spray foil with non-stick spray; set aside. To make the glaze: Drain the pitted dark sweet cherries; reserve 1/4 C. of cherry juice. In a blender, puree the drained cherries until smooth. In a skillet, heat the olive oil and sauté the onion and garlic until soft; add the cherry puree, reserved 1/4 C. cherry juice, honey, vinegar, mustard, ginger, 1/2 tsp. salt and 1/4 tsp. pepper; stir until smooth. Add dried cherries; simmer 5 minutes. Arrange chicken breasts in foil-lined baking pan; season with salt and pepper to taste. Brush chicken lightly with cherry glaze; reserve remaining glaze. Cover the pan with foil and bake chicken 20 minutes; brush with additional glaze and bake uncovered 10 to 15 minutes longer or until chicken is done. To serve, pour 2 T. warm reserved glaze over each chicken breast and garnish with a rosemary sprig.