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Blackberry Chicken Recipe

Blackberry Chicken Recipe

My family loves this chicken dish in summer and winter. We all go blackberry picking together, and I freeze some of the berries left over from our jams and pies so we can enjoy this chicken all year long. —Laura Van Ness, Clearlake Oaks, California
TOTAL TIME: Prep: 20 min. Bake: 20 min. YIELD:6 servings

Ingredients

  • 2 tablespoons plus 1/2 cup fresh blackberries, divided
  • 1/2 cup reduced-sodium chicken broth, divided
  • 2 tablespoons brown sugar
  • 2 tablespoons white wine vinegar
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 3/4 teaspoon paprika, divided
  • 1/4 teaspoon ground cumin
  • 6 boneless skinless chicken breast halves (5 ounces each)
  • 4-1/2 teaspoons minced fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons cornstarch

Directions

  • 1. In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
  • 2. Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
  • 3. Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm.
  • 4. Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries. Yield: 6 servings.

Nutritional Facts

1 chicken breast half with 2 tablespoons sauce equals 192 calories, 4 g fat (1 g saturated fat), 78 mg cholesterol, 315 mg sodium, 8 g carbohydrate, 1 g fiber, 29 g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.