1 cup pitted sweet cherries, thawed if frozen
½ cup canned, no-salt-added tomato sauce
3 tablespoons molasses
3 tablespoons cider vinegar
2 tablespoons bourbon, optional
3 whole peeled cloves garlic
1 teaspoon yellow mustard
½ teaspoon salt
¼ teaspoon pepper
Pinch ground cloves
Eight 6-ounce skinless boneless chicken breasts, pounded to an even ½-inch thickness
Combine the cherries, tomato sauce, molasses, vinegar, bourbon, garlic, mustard, salt, pepper, and cloves in a blender and puree until almost smooth. Sauce may be frozen or refrigerated at this stage.
To cook, brush the chicken breasts with half of the sauce. Spray a grill or grill pan with cooking spray and pre-heat it over a medium-high heat. Grill the chicken until it is charred and grill marks form, brushing with additional sauce if desired, 4-5 minutes per side. Serve drizzled with the remaining sauce.
Makes 8 servings
Serving size: 1 piece chicken breast plus 2 tablespoons additional sauce
Per serving: Calories 250; Total Fat 4.5g (Mono Fat 1.2g, Poly Fat 0.8g, Sat Fat 0.9g); Protein 1g; Carb 10g; Fiber 1g; Cholesterol 0mg; Sodium 160mg
Excellent source of: Niacin, Pantothenic Acid, Phosphorus, Potassium, Protein, Selenium Vitamin B6
Copyright 2017 Ellie Krieger. All rights reserved.