So in an effort to eat better and more “wholesome” I’ve decided to blog a special lunchtime post. For lunch today I had a spring mix salad with cherry glazed chicken breast and balsamic vinaigrette. On the side I had a container of Oikos greek yogurt (Super Fruits flavor). But the point of this post is to share the quick cherry glaze chicken breast recipe. It’s a quick put together and a great result. I actually made it a couple of nights ago and kept it in the fridge. I liked it better cold than hot, because when it’s cold or room temperature the flavor of the cherries comes out more. It’s one of those things that is a great supplement to a light meal–salad, pasta, etc. So… here it is (sorry I forgot to take pictures before I devoured it).
Cherry Glazed Chicken Breast
1 chicken breast
1/2 cup of finely chopped cherries
1 garlic clove
pinch of salt
1/2 cup Balsamic vinegar
2 tbsp + 2 tbsp of olive oil
Chopping cherries is a pain in the head, so what I suggest doing is pitting them and then throwing them in a blender with the garlic clove, salt, 2 tbsp of olive oil and balsamic vinegar. Pulse the blender/food processor and when it is almost a paste take it out and put it in a bowl. Add your chicken and kind of paint the paste on there. Once that’s done, let it sit for at least 15 minutes (you can wrap it and leave it over night in the fridge too). Heat up a small sauce pan with the olive oil to MEDIUM heat. Do not put it on high, this is very critical! Once the oil is runny instead of just…oil, add the chicken, whatever is left in the bowl of the paste and then cover it. Let it cook like that for about 5-7 minutes, flip and repeat. If you have the heat too high it will cook the outside too fast and not the inside and you’ll end up with crispy burnt chicken.
Once it is completely cooked through (I like to cut it open in the middle to be sure), cut it up or serve it whole.