- 4 boneless skinless chicken breast halves (4 ounces each)
- 1 tablespoon canola oil
- 1/2 cup cherry preserves
- 1/4 teaspoon ground allspice
- Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink.
- Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken. Yield: 4 servings.
Reviews for Cherry-Topped Chicken
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"Excellent, simple entree for a weeknight. I served this with green beans and au gratin potatoes."
"I made this a while ago and my family loved it. My husband will request it from time to time. Sometimes it's hard to find cherry preserves. Very quick, easy and tasty."
"Sooooo easy and quick! This busy momma will definitely make this again!"
"The flavors are amazing. I even make it for company. It looks pretty and is so tasty! I will dredge the chicken in flour, salt, and pepper before I cook it. It adds a bit more to it."
"This was AWESOME!!! The only thing I did different from the recipe was mix the cherry preserves and allspice together a couple hours ahead of time to allow the flavors to blend together. This is my new favorite recipe! I can't wait to try the topping on pork tenderloin or pork chops!"