Chicken Breasts with Dried Cherries

Earlier this month, I celebrated my (25th!!?? how did that happen) birthday. As part of my present, my dad took me to a knife skills class at Williams Sonoma. It was a ton of fun and I really enjoyed spending time with him. This class is definitely not something he would have done on his own.

This is one of the recipes that we made that night. It was totally delicious, and I had been thinking about it ever since I took the class. I made a few modifications to the recipe that they handed out to us in the end, but the same great flavor was there.

The recipe calls for dried cherries, but when we got to the end of class, we realized that we had used cherry flavored dried cranberries. Oops. That's what I used in this recipe, even though I'm keeping the name.


Chicken with Dried Cherries
Adapted from William Sonoma

Makes 4 servings, serving size 1 chicken breast

Ingredients
4 boneless, skinless chicken breasts
1/2 cup dried cherry flavored cranberries
1 large shallot, diced
Zest of 1/4 lemon
1/4 cup lemon juice
1 1/2 tablespoons olive oil
1/4 teaspoon ground savory
1/4 teaspoon dried thyme
1/4 teaspoon coarse salt
1/4 teaspoon pepper

Instructions
1. Preheat oven to 375 degrees Fahrenheit.

2. Cut a slice in one long side of the chicken, being careful not to slice all the way through. You are basically creating a pocket in the chicken. Stuff each chicken with an equal amount of dried cranberries. Place in a medium sized baking dish and set aside.

3. In a medium bowl, stir together the rest of the ingredients and pour over the chicken. Marinate in the refrigerator for at least two hours and up to 24 hours.

4. Bake for 35-40 minute, or until the chicken is no longer pink. Serve with the juices in the dish spooned over the chicken.

Nutritional Information
Calories: 270
Fat: 7
Carbs: 15
Fiber: 1
Protein: 35
Sodium: 406
Points+: 7