Back to Cooking - Baked Cherry Chicken

After being on vacation for two weeks, it was hard to get back into cooking, but I'm glad to have it back in my life.  Eating out is fun, but there's nothing like making your food, and knowing that you're eating well and healthy at the same time.

The below recipe for baked cherry chicken coulndn't be simpler, and the beauty of it is that you can use different substitutes for the veggies or dried fruit.  It's a relatively quick dish too that's great for weeknight cooking--preparation and cooking time taking about an hour.  I hope that you enjoy it and that it inspires you to cook healthier and lighter.

Foodista's Baked Cherry Chicken (serves 2)

Ingredients:
1 lb of chicken tenders (white chicken breasts)

2 tbs of olive oil
Juice of 1/2 lemon
Zest of 1/2 lemon
1 tsp of honey
1 tsp of grain mustard
1/3 cup of Panko breadcrumbs
Small handful of dried cherries, cut in half

Small handful of sliced almonds

Salt and pepper to taste

Directions:
Preheat oven to 400 degrees.  Prepare baking sheet and line with aluminum foil, and then gently grease with olive oil (about 1 tbs or less - just lightly brush the surface).

Season chicken tenders with salt and pepper.  Make marinade by mixing together the remainder of the olive oil, lemon juice, lemon zest, grain mustard, honey and salt and pepper.  Whisk until combined thoroughly. 

Place seasoned chicken tenders in a wide, shallow bowl and pour marinade over it.  Let rest for about 20-30 minutes. Take chicken out of marinade with tongs and place it on prepared baking sheet - leave excess marinade in the bowl and discard.

In a small bowl, mix breadcrumbs with a small glug of olive oil, salt, pepper, cherries and sliced almonds and mix together with your fingers until incorporated.  Top chicken with breadcrumbs, place in oven and bake for about 30 minutes or until the top is golden brown.

While the chicken is baking, make a side dish such as a mixed salad or cous cous with vegetables. Enjoy!