- 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 forCherry-Topped Chicken
"Excellent, simple entree for a weeknight. I served this with green beans and au gratin potatoes."
"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."
"yumm yumm yumm. I am a college student and was able to make this fast, easy, and cheaply!"
"My husband and I really liked this recipe. You can't beat the ease of preparation! The flavor is nice, it's sweet and spicy. I'll definitely make this again."