This is one of the recipes that we made that night. It was totally delicious, and I had been thinking about it ever since I took the class. I made a few modifications to the recipe that they handed out to us in the end, but the same great flavor was there.
The recipe calls for dried cherries, but when we got to the end of class, we realized that we had used cherry flavored dried cranberries. Oops. That's what I used in this recipe, even though I'm keeping the name.
Chicken with Dried Cherries
Adapted from William Sonoma
Makes 4 servings, serving size 1 chicken breast
4 boneless, skinless chicken breasts
1/2 cup dried cherry flavored cranberries
1 large shallot, diced
Zest of 1/4 lemon
1/4 cup lemon juice
1 1/2 tablespoons olive oil
1/4 teaspoon ground savory
1/4 teaspoon dried thyme
1/4 teaspoon coarse salt
1/4 teaspoon pepper
1. Preheat oven to 375 degrees Fahrenheit.
2. Cut a slice in one long side of the chicken, being careful not to slice all the way through. You are basically creating a pocket in the chicken. Stuff each chicken with an equal amount of dried cranberries. Place in a medium sized baking dish and set aside.
3. In a medium bowl, stir together the rest of the ingredients and pour over the chicken. Marinate in the refrigerator for at least two hours and up to 24 hours.
4. Bake for 35-40 minute, or until the chicken is no longer pink. Serve with the juices in the dish spooned over the chicken.