Recipe: Crispy Cherry Chicken

Crispy Cherry Chicken

Crispy, crunchy chicken strips accented by a tart and sweet orange and cherry sauce.

  • 1 large egg, beaten
  • 1 cup corn flake crumbs
  • 2 Tbsp. (1/4 stick) butter, melted
  • 1 Tbsp. grated orange zest
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 lb. boneless, skinless chicken breasts, cut into strips (I used about 10-12 chicken breast tenders)
  • 1 can (15 oz.) dark sweet cherries, drained, coarsely chopped and juice reserved (I used about 3/4 of a jar of Trader Joe’s Dark Morello Cherries in light syrup)
  • 1/4 cup orange juice
  • 1 Tbsp. sugar
  • 1 Tbsp. corn starch
  1. Preheat oven to 400° F. Lightly spray an 11-x7-inch baking dish (I think mine was 13×9, so it probably doesn’t matter what size, really) with nonstick cooking spray. Combine the beaten egg and 1 tbsp. water in a shallow dish. Mix well. Combine the corn flake crumbs, melted butter, orange zest, salt and pepper in another shallow dish. Mix well. Coat the chicken strips in the egg mixture, then coat with the corn flake mixture.
  2. Place the coated chicken strips in the prepared baking dish. Bake until the chicken is crispy and the juices run clear, about 20 minutes.
  3. Meanwhile, combine the cherry juice, orange juice, sugar and cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until the juice is thickened and clear. Cook, stirring constantly, for 1 minute.
  4. Gently stir the drained cherries into the pot. Pour the cherry sauce over the chicken. Bake until the sauce is bubbly, about 10 minutes. Divide chicken among serving plates. Garnish with fresh cherries if desired.

 

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