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  Fresh blackberries 10 Tablespoon (2 Tablespoons Plus 1/2 Cup, Divided)
  Reduced sodium chicken broth 1⁄2 Cup (8 tbs) (Divided)
  Brown sugar 2 Tablespoon
  White wine vinegar 2 Tablespoon
  Olive oil 1 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Paprika 3⁄4 Teaspoon (Divided)
  Ground cumin 1⁄4 Teaspoon
  Boneless, skinless chicken breast halves 30 Ounce (6 In Number, 5 Ounce Each)
  Minced fresh thyme 4 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cornstarch 2 Teaspoon

In a small bowl, mash 2 tablespoons blackberries.
Add 1/4 cup chicken broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
Place the chicken in an 11-in.x 7-in.x 2-in.baking dish coated with cooking spray; pour the broth mixture over the top.
Sprinkle with the thyme, salt, pepper and remaining paprika.
Bake, uncovered, at 3750 for 20-25 minutes or until the chicken juices run clear, basting occasionally with pan juices.
Remove chicken and keep warm.
Skim the fat from pan drippings.
In a small saucepan, combine cornstarch and remaining broth until smooth.
Gradually stir in drippings.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.

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Blackberry Chicken Recipe