Ingredients:
6 chicken breast halves
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon dried thyme
salt & freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 (16 ounce) cans pitted tart cherries, drained, 1/2 cup juice reserved
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon yellow mustard
Directions:
Preheat the oven to 350 F.
Rinse the chicken with cold running water and pat dry with paper towels.
Pour the milk into a shallow dish.
Mix the flour, thyme, salt and pepper together on a sheet of waxed paper or a shallow tray.
Dip each piece of chicken into the milk, then coat with the seasoned flour, shaking off the excess.
Heat the oil in a large non-stick pan over a medium-high heat and cook the chicken pieces for 5 minutes on each side or until golden-brown.
As they brown, transfer the chicken pieces to a 13×9-inch baking dish.
When all the chicken has been transferred to the baking dish, cover it with foil and bake for 30 minutes.
THE CHERRY SAUCE: Combine the reserved cherry juice and both sugars in a small saucepan and bring to the boil over a medium heat. Stir in the mustard and cook for a further 5 minutes, or until the sauce thickens slightly. Stir in the cherries. (The sauce will continue to thicken once it bakes.).
After the chicken has baked for 30 minutes, uncover it, and spoon the hot cherry sauce over it.
Bake, uncovered for a further 15 minutes, or until the chicken is tender and the juices run clear.
Serve over rice or noodles with steamed green vegetables.
Servings: 6
Time preparation: 10 min.
Time total: 65 min.