{"id":5702,"date":"2005-05-19T21:32:42","date_gmt":"2005-05-20T04:32:42","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=5702"},"modified":"2010-06-02T21:33:23","modified_gmt":"2010-06-03T04:33:23","slug":"cherry-glazed-baked-chicken","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=5702","title":{"rendered":"Cherry Glazed Baked Chicken"},"content":{"rendered":"<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1 can (16-oz.) pitted dark sweet cherries<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1 T. olive oil<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1\/2 C. chopped onion<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1 T. chopped garlic<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1\/4 C. honey<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">2 T. rice vinegar<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">2 tsp. hot mustard<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">3\/4 tsp. ground ginger<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1\/2 tsp. salt<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1\/4 tsp. pepper<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">1\/4 C. dried tart cherries<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">6 (6 1\/2 oz. each) skinless, boneless chicken breast halves Salt and pepper to taste<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">6 rosemary sprigs for garnish<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"mso-spacerun: yes;\"><span style=\"font-family: Calibri; font-size: small;\">\u00c2\u00a0<\/span><\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"font-family: Calibri; font-size: small;\">Heat oven to 350\u00c2\u00baF. Line a 9&#8243; x 13&#8243; 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 saut\u00c3\u00a9 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.<\/span><\/p>\n<p class=\"MsoNoSpacing\" style=\"margin: 0in 0in 0pt;\"><span style=\"mso-spacerun: yes;\"><span style=\"font-family: Calibri; font-size: small;\">\u00c2\u00a0<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 \u00c2\u00a0 Heat oven to 350\u00c2\u00baF. Line a 9&#8243; x 13&#8243; baking pan with foil and&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=5702\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8],"tags":[50],"class_list":["post-5702","post","type-post","status-publish","format-standard","hentry","category-poultry","tag-pnw"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5702","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5702"}],"version-history":[{"count":1,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5702\/revisions"}],"predecessor-version":[{"id":5703,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/5702\/revisions\/5703"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5702"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5702"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5702"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}