Roasted Chicken Breasts with Cherry Port Glaze

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     I love how sometimes a plan for dinner comes together so perfectly.  One day last week, I was trying to come up with a plan for dinner.  Initially, I was drawing a blank, so I asked Steve what he thought he would like.  He started throwing out some ideas and when he said bone in chicken, it all came together.  I decided that  we could roast some bone in chicken breasts in the oven.  As far as how to flavor the chicken, my first thought was BBQ sauce, but then I thought it would be even better to make a cherry port glaze.  To round out the meal I made some garlic mashed potatoes and a tossed salad.  It was quite delicious!

     To make the glaze, I sauteed a shallot and then added some port wine, cherry preserves, a little dried thyme and some black pepper.  I simmered it until it reduced into a nice glaze.  Very simple and very good!

Roasted Chicken Breast with Cherry Port Glaze

• 1 shallot, finely chopped
• 1 tbsp olive oil
• 1/2 cup port
• 1/2 cup cherry preserves
• 1/2 tsp dried thyme
• salt and pepper
• 4 bone in chicken breasts

Preheat oven to 400 degrees.

Heat olive oil in a small sauce pan.  Add shallots and saute until translucent.

Add port and bring to a bubble.  Allow to simmer for a couple of minutes.

Stir in cherry preserves.

Add thyme and black pepper.  Simmer for 15-20 minutes until sauce has thickened into a glaze.

Meanwhile, place chicken on a baking sheet (if you have one, use a baking rack as well).  Season with salt and pepper.  Roast in oven for 15 minutes.

Remove chicken from oven and brush with glaze.  Roast for about another 15 minutes and brush with more glaze.  Roast for about 15 more minutes until chicken is cooked through.

Serve immediately.

 

ENJOY!


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