Cherry Glazed Baked Chicken


  • 1 can Oregon Fruit Products Pitted Dark Sweet Cherries
  • 1 tbsp Olive Oil
  • 1/2 cup Chopped Onion
  • 1 tbsp Chopped Garlic
  • 1/4 cup Honey
  • 2 tbsp Rice Vinegar
  • 2 tsp Hot Mustard
  • 3/4 tsp Ground Ginger
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 1/4 cup Dried Tart Cherries
  • 6 (6 1/2 ounces each) Skinless, Boneless Chicken Breast Halves
  • Salt and Pepper to taste
  • 6 Rosemary Sprigs for Garnish


  1. Preheat oven to 350 degrees.
  2. To make the glaze: Drain the pitted dark sweet cherries; reserve 1/4 cup of cherry syrup.
  3. In a blender, puree the drained cherries until smooth.
  4. In a skillet, heat the olive oil and saute the onion and garlic until soft; add the cherry puree, reserved 1/4 cup cherry juice, honey, vinegar, mustard, ginger, 1/2 teaspoon salt and 1/4 teaspoon pepper; stir until smooth. Add dried cherries; simmer 5 minutes.
  5. Arrange chicken breasts in foil-lined baking pan; season with salt and pepper to taste. Brush chicken lightly with cherry glaze; reserve remaining glaze. Cover the pan with foil and bake chicken at 350 degrees for 20 minutes; brush with additional glaze and bake uncovered 10 to 15 minutes longer or until chicken is done. Chicken should no longer be pink and reach an internal temperature of 165° F.
  6. To serve, pour 2 tablespoons warm reserved glaze over each chicken breast and garnish with a rosemary sprig.

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