“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”
1/3 cupred currant jelly
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
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.
“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.”