Set aside 3/4 cup of cherries. In a blender, combine orange juice and remaining cherries; cover and process until smooth. Add the soy sauce, brown sugar, honey, lemon juice, garlic and ginger; set aside.
In a large skillet over medium heat, brown chicken on all sides in butter.
Place chicken skin side down in an ungreased 13 by 9 inch baking dish. Top with cherry sauce.
Bake, uncovered, at 350 for 20 minutes; turn chicken.
Top with reserved cherries. Bake, uncovered, 25-30 minutes longer or until chicken juices run clear.
>Fit a small saucepan with candy thermometer and bring corn
ntil smooth. Add the soy sauce, brown sugar, honey, lemon juice
tirring constantly.
Stir in cherry cola, and the next 4
Season pork chops with some salt and pepper to
Cherry Sauce: Using a large pot combine
Beat cream cheese and mascarpone with splenda until smooth.
Drop
egg whites.
Dip chicken into egg whites, allow excess
il the grate. Season chicken breast halves with salt and black pepper
Sprinkle chicken with cumin, chili powder, salt and a dash of cayenne on each.
In a blender or food processor, combine avocado, yogurt, garlic, 1/4 cup water, lime juice, 1/2 tsp salt and cilantro. Blend until smooth.
In fry pan with lid, brown chicken in olive oil 2 minutes on each side. Cover, lower heat and cook until just done, approximately 3 minutes.
Serve chicken with avocado sauce poured over it.
Make sure chicken parts are patted dry.
Smoke the chicken (see related recipe) and cool to room temperature.
n medium heat. Add the chicken and cook for 9-10
n half, and pinch edges with tucks to form a standing
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
hin stream, whisking continuously, until sauce thickens slightly. Stir in parsley
br>Whip the cream together with sugar. Fold the whipped cream
12 cup muffin pan with paper liners. Place the chopped
ste will help give the sauce the bright red color).<
Preparing Bing Cherry Sauce:
Drain juice from cherries.
Combine juice with wine