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Ingredientes
- 1 x roaster breast
- 1 can (16-ounces) pitted dark sweet cherries
- 1/4 c. dry red wine Water
- 5 tsp cornstarch
- 2 Tbsp. red currant jelly (optional)
- 1 Tbsp. butter or possibly margarine Salt and grnd pepper to taste
Direcciones
- Place breast, skin side down, on microwave-safe roasting utensil. Cover with wax paper; microwave at HIGH (100% power) 5 min. Reduce power to MEDIUM HIGH (70% power) and cook 12 min per lb.. Halfway through cooking time, turn breast, skin side up; brush with drippings in utensil. Re-cover with wax paper; complete cooking. Let stand, covered, 15 min. Test for doneness after standing; juices should run clear with no hint of pink when breast is cut near bone.
- Drain cherries, reserving syrup in a 4-c. glass container. Place cherries and red wine in small bowl. Add in sufficient water to cherry syrup to measure 1 c.. Stir in cornstarch, mixing till well blended. Microwave at HIGH 3 min, stirring twice. Stir cherries with wine into thickened syrup. Continue cooking at HIGH 1 to 2 min or possibly till mix thickens and boils for 1 minute. Add in jelly, if desir ed, and butter; stir till smooth.
- To serve, slice chicken and place on hot platter. Spoon some of cherry sauce over chicken slices; pass remaining sauce.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 11g | |
| Recipe makes 6 servings | |
| Calories 44 | |
| Calories from Fat 17 | 39% |
| Total Fat 1.92g | 2% |
| Saturated Fat 1.22g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 16mg | 1% |
| Potassium 4mg | 0% |
| Total Carbs 6.93g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 3.59g | 2% |
| Protein 0.04g | 0% |
