Berry Good Chicken

  • Prep Time: 10 mins
  • Total Time: 47 mins
  • Servings: 4
  • About This Recipe

    “This dish has a nice tang to it with the blend of the jelly, berries and vinegars. I sometimes add a tbsp of dijon mustard. Beautiful presentation”

    Ingredients

  • 1/3 cupred currant jelly
  • 1tablespoonbalsamic vinegar
  • 1tablespoonred wine vinegar
  • salt & pepper
  • 4skinless chicken breast halves, bone in( you can use boneless but adjust your baking time they will cook quicker)
  • 1/2 cupblackberry, fresh or frozen
  • Directions

  • Whisk, over low heat, the red current jelly, vinegars and salt& pepper.
  • Simmer 5 minutes (you can do this ahead of time and put it in a jar in the fridge).
  • Heat oven to 375F degrees line a baking dish with foil.
  • Brush chicken all over with the sauce, place in a baking dish and bake for 20-30 minutes(depending on the size and if boneless or bone in).
  • When chicken is done heat the remaining sauce and stir in the blackberries cook about 2 minutes.
  • Place chicken on a platter and pour the sauce over, serve.
  • Reviews

  • “Jan 30/02This was good, DH is calling it “Sticky Lips”! I had some skinless legs in the freezer, so I used them instead of breasts. Seemed to work ok. Also cut the sauce back for 2, which worked out fine, Quite a tangy taste and it was pretty. Thanks Bergy!Update = June 1/04, I have made this several times, it is very good, should say Berry Berry good!!This time I had no red currant jelly, so I subbed with grape jelly, it worked out just great, almost the same taste. Thanks again Bergy!!”

  • “I fried the chicken breasts to brown them then baked the dish.”

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