Chicken Cherry Pie Recipes

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CHERRY CHICKEN



Cherry Chicken image

Lightly floured chicken pieces with the sweet flavoring of dark cherries and orange slices make a great entree that can be served over rice or alone with a salad for a lighter meal. Boneless pieces can be used if desired.

Provided by Daveeda

Categories     World Cuisine Recipes     Asian

Time 45m

Yield 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 (4 pound) whole chicken, cut into 8 pieces
salt and pepper to taste
½ cup all-purpose flour for dusting
1 (15 ounce) can pitted dark cherries packed in water
½ cup white sugar
1 tablespoon cornstarch
1 orange - with peel, quartered and thinly sliced
½ cup slivered almonds, toasted

Steps:

  • Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear.
  • Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened.
  • Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.

Nutrition Facts : Calories 1148.8 calories, Carbohydrate 85.1 g, Cholesterol 222.2 mg, Fat 61.6 g, Fiber 5.1 g, Protein 63.4 g, SaturatedFat 13.9 g, Sodium 750.9 mg, Sugar 42.6 g

CHICKEN WITH CHERRY SAUCE



Chicken with Cherry Sauce image

This tender moist chicken bakes in a savory sauce that combines cherries with soy sauce, orange juice and ginger. It's sure to be a big hit at your house like it is at mine. -Linda Grubb, Poland, Indiana

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 10

1 pound fresh or frozen pitted sweet cherries
1/2 cup orange juice
1/2 cup soy sauce
1/4 cup packed brown sugar
1/4 cup honey
2 tablespoons lemon juice
1 garlic clove, minced
2 teaspoons minced fresh gingerroot
1 broiler/fryer chicken (3 to 4 pounds), cut up
3 tablespoons butter

Steps:

  • Set aside 3/4 cup 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-in. x 9-in. 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.

Nutrition Facts : Calories 453 calories, Fat 21g fat (8g saturated fat), Cholesterol 103mg cholesterol, Sodium 1364mg sodium, Carbohydrate 36g carbohydrate (33g sugars, Fiber 2g fiber), Protein 32g protein.

CHERRY HAND PIES



Cherry Hand Pies image

Provided by Food Network Kitchen

Time 2h10m

Yield 8 pies

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
2 tablespoons granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons unsalted butter, cut into 1/2-inch pieces
2 tablespoons vegetable shortening
Vegetable oil, for frying
Confectioners' sugar, for dusting
3 cups pitted cherries, roughly chopped (1 to 1 1/2 pounds whole cherries)
1/3 cup granulated sugar
1/4 teaspoon ground cinnamon
Pinch of salt
1 tablespoon cornstarch
1 tablespoon fresh lemon juice

Steps:

  • Make the dough: Pulse the flour, granulated sugar, baking powder and salt in a food processor. Add the butter and shortening and pulse until the mixture looks like coarse meal. Drizzle in 6 tablespoons ice water and pulse until the dough starts coming together.
  • Turn the dough out onto a piece of plastic wrap and lightly knead to bring together. Form into a disk, wrap in the plastic wrap and refrigerate until firm, about 1 hour.
  • Meanwhile, make the filling: Combine the cherries, granulated sugar, cinnamon and salt in a medium saucepan over medium heat. Cook, stirring, until the cherries are juicy and the sugar dissolves, about 5 minutes. Bring to a simmer and cook, stirring, 5 more minutes. Spoon about 2 tablespoons of the juice into a small bowl; stir in the cornstarch until dissolved. Pour the cornstarch mixture into the saucepan and continue to simmer, stirring, until very thick, 6 to 8 more minutes. Transfer to a bowl, stir in the lemon juice and let cool.
  • Divide the dough into 8 pieces and roll each into a ball. On a lightly floured work surface, roll out each ball into a 6 1/2-inch round, using as little flour as possible. Stack the rounds between pieces of parchment paper and refrigerate until firm, about 30 minutes.
  • Remove the dough from the refrigerator and let stand 5 minutes. Place 2 tablespoons cherry filling in the center of each round, then fold in half to enclose and crimp the edges to seal.
  • Heat 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 360 degrees F. Fry the pies in 2 batches, turning once, until golden brown, about 3 minutes. Transfer to a rack to cool. Dust with confectioners' sugar.

TANGY CHERRY CHICKEN



Tangy Cherry Chicken image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 19

4 tablespoons extra-virgin olive oil, divided
4 boneless, skinless chicken breasts, 6 ounces each
2 tablespoons chopped thyme leaves, about 6 sprigs
Salt and pepper
1/4 cup pignoli (pine nuts) a couple of handfuls
3 cups chicken stock, divided
4 tablespoons cold butter, divided
1 medium red onion, finely chopped
3 ribs celery, finely chopped
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon freshly grated nutmeg, eyeball it
1 cup dry white wine, 1/4 of a bottle
1 cup dried cherries, a couple of handfuls
2 cups plain couscous
1/2 teaspoon ground allspice, eyeball it
1/4 teaspoon ground cinnamon, eyeball it
1/4 cup honey, eyeball a healthy drizzling
2 scallions, finely chopped
Generous handful flat-leaf parsley, finely chopped

Steps:

  • Preheat a large nonstick skillet over medium-high heat with the 3 turns of the pan of extra-virgin olive oil, about 3 tablespoons. Season chicken liberally with half of the thyme, salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan to a plate and cover with foil to keep warm.
  • In the bottom of a medium sauce pot, heat and toast pine nuts over moderate heat and remove. Add 2 cups stock and 1 tablespoon butter to the pot and bring to a boil.
  • Return the chicken skillet to the burner over medium-high heat, add 1 turn of the pan of extra-virgin olive oil, add the onion, celery, crushed red pepper flakes, nutmeg, salt and pepper, cook for 3 to 4 minutes or until the celery and onions are tender. Add the white wine, and cook until the pan is almost dry, 1 minute. Add the 2 cups boiling chicken stock, and dried cherries and continue to cook for about 5 to 6 minutes or until there is only about 1/2 cup of liquid left in the pan. Turn the heat off the under the pan. Add the remaining 3 tablespoons cold butter in small pieces and whisk until it has completely melted.
  • In a medium saucepan bring the remaining 1 cup chicken stock to a boil, add couscous, allspice, cinnamon and a little salt. Cover pot and remove from heat. Let stand 5 minutes. Drizzle honey over the couscous and add the pine nuts, scallions and parsley. Toss and fluff with a fork to combine.
  • Serve the chicken whole or sliced with cherry sauce poured over it and couscous alongside. Dark seared greens or simple salad complete the meal.

THE BEST CHERRY PIE



The Best Cherry Pie image

This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.

Provided by pomfamilycooks

Categories     Desserts     Pies     Fruit Pie Recipes     Cherry Pie Recipes

Time 1h23m

Yield 8

Number Of Ingredients 6

1 (15 ounce) package double crust ready-to-use pie crust
3 cups cherries, pitted
¾ cup white sugar
3 tablespoons cornstarch
¼ teaspoon almond extract
2 tablespoons salted butter, cut into bits

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
  • Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
  • Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
  • Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.

Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g

TERRY'S FAVORITE EASY CHICKEN PIE



Terry's Favorite Easy Chicken Pie image

This pie is easy to make and is wonderful comfort food. This is my husband's favorite meal.

Provided by Sunflower

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 5

2 (9 inch) pie shell
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) package cream cheese, softened
½ (16 ounce) package frozen mixed vegetables, thawed
3 cups cooked, diced chicken meat

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large mixing bowl combine soup and softened cream cheese. Mix until thoroughly blended. Stir in vegetables and chicken.
  • Pour chicken mixture into pastry-lined pie pan. Cover with top crust. Seal and cut steam vents in top. Cover edges of crust with aluminum foil to prevent overbrowning.
  • Bake in preheated oven for 35 to 40 minutes. Remove foil halfway through baking to allow edges of crust to brown. Check often late in cooking time to ensure crust is not burning.

Nutrition Facts : Calories 532.1 calories, Carbohydrate 30.6 g, Cholesterol 104.6 mg, Fat 32.5 g, Fiber 1.9 g, Protein 28.8 g, SaturatedFat 11.8 g, Sodium 785.7 mg, Sugar 2.1 g

CURRIED CHICKEN PIE



Curried chicken pie image

Who says healthy can't be hearty? You'll feel satisfied and nourished with this low-calorie, simple-to-make chicken pie.

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 14

2 tbsp cold pressed rapeseed oil
500g chicken breasts , cut into chunks
4 spring onions , sliced
3 garlic cloves , grated
thumb-sized piece ginger , grated
1 tbsp curry powder
1 large head broccoli , cut into florets, top of stalk thinly sliced
1 tsp soy sauce
250ml low-fat coconut milk , plus a splash
250ml chicken stock
1 heaped tsp cornflour mixed with 1 tbsp hot water
4 large handfuls kale
4 sheets filo pastry
½ tbsp nigella seeds

Steps:

  • Heat oven to 220C/200C fan/gas 7. Pour 1 tbsp oil into a flameproof casserole dish. Addthe chicken, season and fry for 4-5 mins on a medium heat, turning, until lightly browned. Remove with tongs and set aside.
  • Pour another ½ tbsp oil into the casserole dish and add the spring onions. Fry gently for a couple of mins, then stir in the garlic, ginger and curry powder. Cook for 1 min, then tip the chicken back into the pan, along with the broccoli, soy sauce, coconut milk, chicken stock and cornflour mixture. Bring to the boil, then stir in the kale. Once the kale has wilted, take the dish off the heat.
  • Mix the remaining oil with the splash of coconut milk. Unravel the pastry. Brush each sheet lightly with the oil mixture, then scrunch up and sit on top of the pie mixture. Scatter over the nigella seeds, then cook in the oven for 12 mins, or until the pastry is a deep golden brown. Leave to stand for a couple of mins before serving.

Nutrition Facts : Calories 461 calories, Fat 15 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 9 grams fiber, Protein 43 grams protein, Sodium 1 milligram of sodium

CHEESY CHICKEN POT PIE



Cheesy Chicken Pot Pie image

I love cheese so I experimented and found that this is the greatest meat pie I have ever eaten! This pie makes good use of any chicken or turkey leftovers. It normally serves about 6 people.

Provided by Chris

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 8

Number Of Ingredients 9

1 ½ cups chicken stock
1 cup cooked, shredded chicken meat
¾ cup green peas
⅓ cup diced celery
⅓ cup diced carrots
1 ½ cups shredded Cheddar cheese
2 tablespoons cornstarch
¼ cup milk
1 recipe pastry for a 9 inch double crust pie

Steps:

  • In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
  • Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
  • Preheat oven to 325 degrees F (175 degrees C).
  • Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

Nutrition Facts : Calories 369.9 calories, Carbohydrate 25.8 g, Cholesterol 38.7 mg, Fat 22.9 g, Fiber 2.6 g, Protein 14.7 g, SaturatedFat 8.5 g, Sodium 579 mg, Sugar 1.1 g

CREAMY CURRIED CHICKEN PIE



Creamy curried chicken pie image

Bake this pie for a family dinner, or simply batch cook the chicken curry base to freeze for later, then serve with rice or in jacket potatoes

Provided by Cassie Best

Categories     Dinner, Main course

Time 1h50m

Number Of Ingredients 16

1 ½kg whole chicken
2 onions , 1 quartered, 1 chopped
2 carrots , 1 cut into 3-4 chunks, 1 finely chopped
2 thick slices ginger
2 garlic cloves , crushed
small bunch parsley or coriander, leaves picked and chopped, stalks left whole
50g butter
vegetable oil or rapeseed oil, for frying
50g flour
2-3 tbsp mild curry paste , such as korma or tikka
½ tsp ground turmeric
1 chicken stock cube
150ml double cream
6 sheets filo pastry
A little melted butter or oil
Tenderstem broccoli , if you like

Steps:

  • Put the chicken, quartered onion, carrot chunks, ginger, garlic and herb stalks in a large stock pot. Cover the chicken completely with water, bring to a simmer, then turn down the heat, cover and cook gently for 1 hr. Turn the chicken over halfway through cooking and top up the water if you need to. After 1 hr the chicken should be tender - try pulling a leg away from the breast with some tongs. If there's much resistance, keep cooking, checking every 10 mins or so. Carefully remove the chicken from the cooking liquid and leave to cool on a plate for about 10 mins.
  • Shred the chicken meat and discard the fat and bones. Strain the cooking liquid (this is your stock) and discard the onions, carrots and other bits (or keep them to make soup). Measure out 500ml of the stock.
  • Melt the butter in a pan (use the stock pan if it's empty - you don't need to wash it). Add a drizzle of oil and the chopped onion and carrot. Cook until the veg is soft, for about 8-10 mins. Stir in the flour, curry paste and turmeric, then crumble in the stock cube. As you stir, the ingredients will clump together. Keep cooking for a min or so, then add a ladleful of the chicken cooking liquid. Stir well until smooth, then add another ladleful. Continue until all of the stock has been used up and you have a smooth sauce.
  • Stir the chicken, cream and chopped herbs into the sauce, then season well and remove from the heat. If freezing portions at this stage, transfer to a sealable container or bag, cool, then freeze for up to two months. Defrost thoroughly in the fridge before reheating in a pan or the microwave. See tips below for serving suggestions.
  • Heat oven to 180C/160C fan/ gas 4. Transfer the creamy curried chicken to a pie dish, about 25 x 5cm. Brush 6 sheets filo pastry with a little melted butter or oil and scrunch the sheets on top of the pie, covering the filling. Bake the pie for about 45-50 mins, until the top is crisp and the curried chicken is bubbling and hot. Serve with Tenderstem broccoli, if you like.

Nutrition Facts : Calories 684 calories, Fat 42 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 38 grams protein, Sodium 1.5 milligram of sodium

CHERRY PIE



Cherry Pie image

I got this recipe from my sister-in-law when I got married and my husband's aunt had a cherry tree. It is our favorite! Prep time does not include the time it takes to pit the cherries or make the pie crust. ;) I use the Pie Crust recipe in the Fanny Farmer Baking Book. Recipe #13619 is the recipe for 2 8-inch crust. (I've found I have to refrigerate it for the pie filling to firm up and not be "soupy" when it has cooled. Once it has completely chilled, you can store it at room temperature and it doesn't lose its firmness. Or, store it in the fridge and warm it in the microwave a little bit before serving it with ice cream or whipped cream if desired.)

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

4 cups cherries, pitted
1 cup sugar (1 1/4 cups for sour cherries)
1/4 cup flour
1/2 teaspoon cinnamon
pastry for a double-crust 9-inch pie

Steps:

  • Mix ingredients for filling.
  • Place in pastry-lined pie pan.
  • Put top crust on. Cut vent slits in top crust, and flute edges.
  • Brush with milk and sprinkle with sugar.
  • Bake at 425°F for 25 minutes, reduce heat to 350°F and bake for 25-30 minutes more.
  • TIP: put sugar, flour and cinnamon in a large zip-loc bag. Add the cherries and toss to coat. This coats them more even than doing it in a bowl and the filling is firmer.

Nutrition Facts : Calories 159.9, Fat 0.2, Sodium 0.3, Carbohydrate 40.4, Fiber 1.8, Sugar 34.8, Protein 1.2

CHERRY-TOPPED CHICKEN



Cherry-Topped Chicken image

Looking for an entree that's simple enough to fix on busy weeknights, but special enough to serve company? This scrumptious recipe from Tabetha Moore of New Braunfels, Texas fits the bill. "It goes together in just minutes and uses only four ingredients. We enjoy it at least once every week," she says.

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 4

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1/2 cup cherry preserves
1/4 teaspoon ground allspice

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large skillet, cook chicken in oil over medium heat for 4-5 minutes on each side or until no longer pink. , Meanwhile, in a small microwave-safe bowl, combine preserves and allspice. Heat in the microwave until warmed. Serve with chicken.

Nutrition Facts : Calories 252 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 55mg sodium, Carbohydrate 26g carbohydrate (24g sugars, Fiber 0 fiber), Protein 23g protein.

CHICKEN BREASTS WITH CHERRY SAUCE



Chicken Breasts with Cherry Sauce image

I look forward to having fresh Bing cherries every summer, and I freeze some so I can serve this simple, tasty dish all year-round.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings (2 cups sauce).

Number Of Ingredients 13

1/3 cup all-purpose flour
1 teaspoon salt
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup butter, cubed
3/4 cup sugar
3/4 cup orange juice
1/4 cup chopped onion
1 teaspoon grated orange zest
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1-1/2 cups pitted fresh or frozen dark sweet cherries, thawed
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • In a large resealable plastic bag, combine flour and salt. Add chicken, one piece at a time, and shake to coat. In a large skillet over medium heat, brown chicken in butter on both sides. Remove from the heat., In a large saucepan, combine the sugar, orange juice, onion, orange zest, ginger and cinnamon. Bring to a boil; cook for 5 minutes or until slightly reduced and sugar is dissolved, stirring occasionally. Remove from the heat; stir in cherries., Pour sauce over chicken. Cover and cook over low heat for 30-35 minutes or until a thermometer reads 170°., Remove chicken to a serving platter; keep warm. Combine cornstarch and water until smooth; stir into the sauce. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken.

Nutrition Facts : Calories 266 calories, Fat 9g fat (5g saturated fat), Cholesterol 36mg cholesterol, Sodium 485mg sodium, Carbohydrate 41g carbohydrate (33g sugars, Fiber 1g fiber), Protein 7g protein.

CHERRY-GLAZED CHICKEN



Cherry-Glazed Chicken image

Another TERRIFIC chicken recipe from Rodale's "Terrific Chicken: 100 Great Meals in Minutes". I haven't tried this one yet but because it's different from the couple of Cherry-Glazed Chicken recipes already posted here, I've decided to share it before making it. It's on my to-be-made-soon list. In the notes included with the recipe, is a recommendation to buy tart or sour pie cherries in a can because regular cherries will be too sweet. An alternative suggestion is to use 2 cups of frozen, unsweetened pitted tart cherries and 1/2 a cup of cherry juice in place of the can of cherries.

Provided by bluemoon downunder

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 10

6 chicken breast halves
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon dried thyme
salt & freshly ground black pepper, to taste
2 tablespoons vegetable oil
1 (16 ounce) can pitted tart cherries, drained, 1/2 cup juice reserved
1/4 cup brown sugar
1/4 cup granulated sugar
1 teaspoon yellow mustard

Steps:

  • Preheat the oven to 350ºF.
  • Rinse the chicken with cold running water and pat dry with paper towels.
  • Pour the milk into a shallow dish.
  • Mix the flour, thyme, salt and pepper together on a sheet of waxed paper or a shallow tray.
  • Dip each piece of chicken into the milk, then coat with the seasoned flour, shaking off the excess.
  • Heat the oil in a large non-stick pan over a medium-high heat and cook the chicken pieces for 5 minutes on each side or until golden-brown.
  • As they brown, transfer the chicken pieces to a 13x9-inch baking dish.
  • When all the chicken has been transferred to the baking dish, cover it with foil and bake for 30 minutes.
  • THE CHERRY SAUCE: Combine the reserved cherry juice and both sugars in a small saucepan and bring to the boil over a medium heat. Stir in the mustard and cook for a further 5 minutes, or until the sauce thickens slightly. Stir in the cherries. (The sauce will continue to thicken once it bakes.).
  • After the chicken has baked for 30 minutes, uncover it, and spoon the hot cherry sauce over it.
  • Bake, uncovered for a further 15 minutes, or until the chicken is tender and the juices run clear.
  • Serve over rice or noodles with steamed green vegetables.

Nutrition Facts : Calories 310.8, Fat 12.2, SaturatedFat 3, Cholesterol 49.2, Sodium 68, Carbohydrate 33.1, Fiber 1.2, Sugar 23, Protein 17.5

CHICKEN WITH CHERRY PINEAPPLE SAUCE



Chicken with Cherry Pineapple Sauce image

Sweet and colorful, this tender, lower-fat chicken dish is simply fantastic! The quick prep time, fresh flavors, cherries and chunks of pineapple will make it a family favorite in no time. -Sally Maloney, Dallas, Georgia

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon garlic salt
1/4 teaspoon ground ginger
2 teaspoons canola oil
1 can (8 ounces) unsweetened pineapple chunks
1/2 cup sweet-and-sour sauce
1/4 cup dried cherries
2 green onions, sliced

Steps:

  • Sprinkle chicken with garlic salt and ginger. In a large nonstick skillet coated with cooking spray, brown chicken in oil., Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the sauce, cherries and reserved juice; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°, turning chicken once. Stir in pineapple and onions; heat through.

Nutrition Facts : Calories 238 calories, Fat 5g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 473mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 1g fiber), Protein 24g protein.

CHERRY PIE



Cherry pie image

Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream

Provided by Cassie Best

Categories     Dessert

Time 1h40m

Yield Serves 8-10

Number Of Ingredients 10

400g plain flour , plus a little for dusting
50g ground almonds , plus 2 tbsp
225g cold butter
75g white caster sugar
2 egg yolks
800g cherries
150g cherry jam
50g caster sugar , plus a little for sprinkling
2½ tbsp cornflour
1 egg white , beaten

Steps:

  • First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
  • Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
  • If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
  • Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
  • Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
  • Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.

Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium

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From inspiredtaste.net


QUICK + EASY CHERRY PIE RECIPES AND IDEAS - PILLSBURY.COM
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It's never been easier to make fresh + fruity cherry pie. Add a scoop of vanilla ice cream for extra yum! 1. 2. Sign up for email to get unfussy meal ideas, hacks for your favorite Pillsbury products, and more!
From pillsbury.com


EASY CHERRY PIE RECIPE - PILLSBURY.COM
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1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. 2. Spoon pie filling into crust-lined plate. Top with second crust; seal edge and flute. Brush top crust with milk; sprinkle with …
From pillsbury.com


BEST HOMEMADE CHERRY PIE - KRISTINE'S KITCHEN
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2022-05-25 Lightly brush the top and edges of the pie crust with the egg wash. If desired, sprinkle coarse sugar over the top of the pie. Place the pie in the refrigerator for 20 to 30 minutes before baking. While the pie chills, preheat …
From kristineskitchenblog.com


THE BEST CHERRY PIE RECIPE WITH HOMEMADE FILLING
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Instructions. Preheat the oven to 375 degrees. Fit one pie crust in the bottom of a 9" pie plate leaving the edges untrimmed. Pour room temperature Homemade Cherry Pie Filling into prepared crust. Roll second pie crust onto a flour …
From savorwithjennifer.com


CLASSIC CHERRY PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
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2019-07-12 Tuck in the excess dough at edges then pinch the edges to seal or crimp edges if desired. Refrigerate pie 30 minutes (or freeze 15 minutes) while preheating oven to 425˚F. Beat together 1 egg and 1 Tbsp milk or water and …
From natashaskitchen.com


THE EASIEST CHERRY PIE RECIPE | ALL THINGS MAMMA
2021-10-06 How to Make Cherry Pie. 1. Prepare. Preheat your oven to 425ºF and make the pie crusts as directed on the box for a two-crust pie using a 9-inch glass pie dish. 2. Assemble the …
From allthingsmamma.com


CHERRY PIE RECIPE – THE EASIEST & BEST CHERRY PIE!
2017-07-18 When the sauce has thickened, remove from the heat and allow to cool fully. Preheat oven to 180C. Line the bottom of a pie dish with half of the pastry. Add the cold …
From tamingtwins.com


CORN COB WATERMELON CHERRY PIE GARDEN BREAD 1 …
Find many great new & used options and get the best deals for CORN COB WATERMELON CHERRY PIE GARDEN BREAD 1 CHICKEN VESUVIO WINE RECIPE CARD at the best …
From ebay.com.au


CHERRY PIE FILLING - BEYOND THE CHICKEN COOP
2016-06-22 Put all ingredients into a sauce pan over medium heat. 2 pounds fresh cherries, 1 cup sugar, ½ cup corn starch, ¼ cup water. Stir until sugar and corn starch are dissolved. …
From beyondthechickencoop.com


CHERRY PIE - AMANDA'S COOKIN' - PIES & TARTS
2021-11-13 Add the cherry filling right into the crust. Cut your butter up into smaller pieces and place the pieces on top of the cherries evenly spaced out. Take your other pie crust and place …
From amandascookin.com


EVANS CHERRY PIE - A CANADIAN FOODIE
2011-08-16 1/4 cup heavy cream. Instructions: Preheat oven to 450°F (230°C) Place cherries in large bowl; whisk together sugar, cornstarch, lemon zest and salt. Whisk eggs until frothy, add …
From acanadianfoodie.com


CHERRY PIE | KING ARTHUR BAKING
Roll the larger disk of dough into a 12" round. Transfer it to a 9" pie pan and prick the bottom all over with a fork. Crimp the edges, and refrigerate while you make the filling. To make the …
From kingarthurbaking.com


HOMEMADE CHERRY PIE - BEYOND THE CHICKEN COOP
2018-08-27 Mix together flour and salt. With your fingertips or a pastry blender, mix in shortening until mixture is the size of small peas. Sprinkle 6 Tablespoons of ice water over …
From beyondthechickencoop.com


EASY CURRIED CHICKEN POT PIE - SIMPLY DELICIOUS
2021-02-14 Remove the chicken breasts from the pan and set aside to rest. Make the filling: In the same pan, add a splash of oil and cook the onion, celery and carrot until soft and lightly …
From simply-delicious-food.com


NO BAKE CHERRY PIE RECIPE : TASTE OF SOUTHERN
2019-02-24 Add the package of softened Cream Cheese. …. Add the half cup of Confectioners’ Sugar. Confectioners’ Sugar will keep the pie from having a somewhat grainy texture as …
From tasteofsouthern.com


BEST CHERRY PIE RECIPE - HOW TO MAKE CHERRY PIE
2020-04-14 For the crust: Gradually work the butter and shortening into the flour in a large bowl using a pastry cutter until it resembles coarse meal, 3 to 4 minutes. Beat 1 egg with a fork in a …
From thepioneerwoman.com


CHERRY PIE RECIPES | ALLRECIPES
Cherry Cheese Pie I. 154. Cream cheese and whipped topping folded together make this no-bake pie light and fluffy. This is a quick and easy dessert. For endless variations, use any …
From allrecipes.com


10 BEST CURRY CHICKEN PIE RECIPES | YUMMLY
2022-06-24 Chicken 'n Leek Pie MichaelPopov14874 dry white wine, thyme, puff pastry, garlic cloves, leeks, ground peppercorn and 12 more Red Curry Chicken TrevorBrooks208897
From yummly.com


THE BEST SWEET CHERRY PIE RECIPE | THE RECIPE CRITIC
Cook over medium-low heat until the sugar dissolves and thickens, stirring constantly. Once nice and thick, remove from the heat and stir in almond extract, lemon juice, and butter. Allow …
From therecipecritic.com


CURRY CHICKEN HAND PIES - EASY CHICKEN CURRY RECIPE (VIDEO)
2018-06-22 Cut the pastry sheets into 3″ round pieces. Add 1 tbsp of the chicken curry to half of each pie, then fold over the dough to enclose it. Use a fork to close the hand pies. Combine …
From thecookierookie.com


CHICKEN POT PIE RECIPE (VIDEO) - NATASHASKITCHEN.COM
2020-10-23 Add cream and broth and simmer until thickened. Stir in chicken, peas, and parsley and remove from heat. Roll out pie crust to 12″ and transfer to a pie pan. Add Filling into crust …
From natashaskitchen.com


CHERRY CREAM PIE - AVERIE COOKS
2021-01-22 Make the homemade pie dough. You’re going to combine flour, salt, sugar, cut in the butter and the shortening, and add ice cold water a tablespoon at a time until the dough …
From averiecooks.com


HOMEMADE CHERRY PIE - SIMPLY SCRATCH
2019-02-13 Into a liquid measuring cup, pour the reserved cherry juice, add enough water (if need be) to measure 3/4 cup total. In a heavy-bottom sauce pan, add the sugar, cherry juice …
From simplyscratch.com


CHICKEN BREAST WITH HOT CHERRY PEPPERS - SKINNYTASTE
2022-02-07 Add 1 teaspoon oil to the skillet and add the garlic and cook 30 seconds, until fragrant. Add the hot cherry peppers and white wine. Cook down to reduce by half, then add …
From skinnytaste.com


19 CHERRY PIE RECIPES | TASTE OF HOME
2019-06-19 Apple-Cherry Cream Cheese Pie. A layer of sweetened cream cheese topped with a tart fruit filling makes this apple cherry cheese pie popular with family, friends and co …
From tasteofhome.com


HOMEMADE CHERRY PIE - JO COOKS
2021-08-05 Bake the pie: Transfer the pie plate to the oven and bake for 15 minutes at 425°F to set the pie crust, then reduce the heat to 350°F and bake for an additional 45 minutes. Cool …
From jocooks.com


CHERRY PIE RECIPE WITH STEP-BY-STEP PHOTOS | EAT, LITTLE BIRD
2019-09-12 To assemble the cherry pie. Preheat the oven to 175°C/350°F (without fan). Divide the dough into two balls, one slightly larger than the other. Roll out each piece of dough …
From eatlittlebird.com


CHERRY PIE FILLING RECIPE [VIDEO] - SWEET AND SAVORY MEALS
2021-07-16 How to make cherry pie filling from scratch? Combine: First, use a saucepan on medium heat to blend the cornstarch, sugar, lemon zest, lemon juice, water, and bing cherries. …
From sweetandsavorymeals.com


CHERRY PIE RECIPE WITH FRESH CHERRIES
How to make cherry pie with fresh cherries. Preheat your oven to 400 degrees F. Prepare the cherries by removing the pits. You can use a cherry pitter or cut them in half to remove the pit. …
From butterwithasideofbread.com


CHERRY PIE RECIPE | GRANDMA’S FAVORITE - PIE LADY BAKES
2022-06-11 In a separate bowl, mix the sugar and cornstarch together. Add the lemon juice. Pour the mixture into the hot cherries and mix thoroughly. Put the cherry mixture back onto …
From pieladybakes.com


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