How are doing on this lovely Wednesday? For me I’m doing great! I got in three days of exercise, our Internal Audit at work is over, the sun is shining and I made a new dish that I just love!! So everything is peachy keen for me!!!
Today I am serving you Pan Seared Chicken with Cherry Salsa. This is a fantastic meal! The flavors of the sweet cherries along with the tender onions and peppers is such a wonderful savory and sweet dish. For a little more sweetness I added some freshly squeezed orange juice and a little orange zest. I am truly amazed how well cherries go with a lot of different dishes.
I based this recipe off of a Pork Tenderloin recipe that I made with cherry sauce. I was checking my recipe page and I can’t believe I never posted that recipe. I have to make it for you, it tastes delicious! If you’re a cherry fan, than I think you will be pleased with this dish.
Since it was just my Hubby and I tonight for dinner, I have two chicken breasts left over and I’m thinking that this would make a wonderful panini sandwich and using mozzarella cheese to melt all over it. As I’m thinking about, I think that will be tomorrows dinner for me. I haven’t had bread all week, and I’m in need of it!
I decided not to use any oil in this dish to keep the calories low. I sprayed my skillet with cooking spray, and placed my chicken in that to cook, since you’ll get a little fat from the chicken juices, it will keep the pan from drying out. Once the chicken was cooked, I added all of my salsa ingredients and cooked it in the same skillet. To keep the fruit and vegetable from drying out I used orange juice and some water. I also added cornstarch and water mixture to thicken it up just a bit. Once the cherry mixture was cooked, I added my chicken back into the skillet to re-heat it up. I placed the chicken on a platter and topped with the cherry salsa.
- Serves: 4 servings
- Serving size: 4 oz chicken with a quarter of salsa mixture
- 16 oz chicken, bonless skinless, cut horizontally
- Sprinkle Salt & Pepper
- ⅓ cup onion, diced
- 1 clove garlic, diced
- ⅓ cup sweet bell pepper, diced
- 1 cup cherries, pitted, cut in half
- 1 tsp orange zest
- ¼ cup orange juice, fresh (about 1 large orange)
- ¼ cup water or chicken broth
- 1 tsp. corn starch
- 1 tsp. water
- ½ tsp. thyme (optional)
- Spray a large skillet with cooking spray.
- Add salt & pepper to chicken. Add chicken to skillet, and cook each side for about 3-4 minutes until no longer pink.
- Set chicken aside.
- In a small bowl add 1 teaspoon of cornstarch and 1 teaspoon of water and whisk together until combined. Set a side.
- In the same skillet add onion, garlic and peppers and cook until vegetables are tender, about 3 minutes (if skillet seems dry, add about ½ of the orange juice). Add cherries, remaining orange juice, orange zest and water and cook until tender, about 5 minutes. About 2 minutes before done add cornstarch mixture and stir until slightly thicken.
- Add chicken back to the skillet and cover both sides with cherry salsa. Sprinkle chicken with thyme. Cook until chicken is warm.
- Place chicken on a platter and place cherry salsa over top.
I never asked you, do you like cherries? Apparently from my recipes the past couple of weeks, I can’t get enough of this little fruit. I simply love them!! What is your favorite way to eat cherries?
Well my Friends, I bought a ton of peaches and there starting to get over ripe, so I need to cut them up and freeze them. I have a new recipe that I want to make with peaches, so stay tuned for that!
Have a great day!