8 boneless, skinless chicken breast halves, each cut into three pieces
1/2 cup balsamic vinegar
1/3 cup smooth peanut butter
2 teaspoons grated fresh ginger
2 tablespoons olive oil
1 1/2 cup dried tart cherries
1/3 cup water
1 1/2 tablespoons cornstarch
Heat oven to 350 degrees. Rinse chicken and pat dry with paper towels. Set aside. In a small mixing bowl blend vinegar, peanut butter, ginger and olive oil with a whisk into a smooth paste. Coat each piece of chicken with the paste and place in a large glass baking dish. Sprinkle cherries over the top. Cover tightly with foil and bake for 30 minutes. Remove from oven and turn each piece of chicken over. Re-cover and bake an additional 30 minutes. When done baking, place chicken on a serving platter and keep warm. Transfer drippings into a medium sauce pan and stir in a slurry made with the water and cornstarch. Boil for 3 or 4 minutes until thickened. Pour sauce over chicken and serve with brown rice. Makes 12 to 14 servings.
Hints: Use the best balsamic vinegar you can get. And please--Skippy peanut butter. (My daughter actually had a jar of Jiff in her pantry! She said it was cheaper--well yeah! You get what you pay for, darling.) Be sure the foil is tight when baking.
It is so much fun to have my children and nephews/nieces and all their families to dinner. Those that live close we see more often and those that don't live close are missed. We have a good time listening to stories new and old. My family is blessed with a grand sense of humor that makes life so interesting. They are all remarkable individuals, so full of enthusiasm, so full of optimism, so fun loving! Plus they are all remarkable dancers (and I use remarkable in all it's connotations)! Wii dancing is a hoot!