Sorry this is going to be uber short today, but I feel like a chicken…
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One of my LEAST favorite parts of cherry season, though, is PITTING them – what a pain! Luckily we got this nifty cherry pitter which made it super easy. Honestly, I probably wouldn’t take the time by hand, so good thing we found it!
- 4 Chicken Breasts, boneless, skinless
- 1 cup Milk
- 2/3 cup All-purpose flour
- 2 tsp. Thyme
- Salt and pepper, to taste
- 2 cups Cherries
- ½ cup Brown sugar
- ½ cup Granulated sugar
- 1 tbsp. Yellow mustard
- 1 cup Water
- Preheat oven to 350 F.
- Pour milk in to shallow dish. In a separate dish, mix flour, thyme, salt and pepper.
- Dip each chicken breast in the milk, then in flour mixture so it’s coated evenly. Place chicken in non-stick 13×9 pan. Cover with aluminum foil, and bake for 30 minutes.
- While chicken bakes, mix cherries, brown sugar, water and granulated sugar in a small sauce pan.
- Bring mixture to a boil, then add mustard. Mix well.
- Cook for 5 minutes, or until sauce is slightly thickened.
- After chicken has baked for 30 minutes, remove from oven. Take off aluminum foil and spread hot cherry mixture over the chicken evenly.
- Bake, uncovered, 20 minutes or until cooked through.
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