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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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My family loves this chicken dish in summer and winter. We all go blackberry picking together, and I freeze some of the berries left over from our jams and pies so we can enjoy this chicken all year long. Ingredients:
2 tablespoons plus 1/2 cup fresh blackberries, divided |
1/2 cup reduced-sodium chicken broth, divided |
2 tablespoons brown sugar |
2 tablespoons white wine vinegar |
1 teaspoon olive oil |
2 garlic cloves, minced |
3/4 teaspoon paprika, divided |
1/4 teaspoon ground cumin |
6 boneless skinless chicken breast halves (5 ounces each) |
4-1/2 teaspoons minced fresh thyme |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 teaspoons cornstarch |
Directions:
1. In a small bowl, mash 2 tablespoons berries. Add 1/4 cup broth, brown sugar, vinegar, oil, garlic, 1/4 teaspoon paprika and cumin.
2. Place chicken in an 11-in. x 7-in. baking dish coated with cooking spray; pour broth mixture over the top. Sprinkle with thyme, salt, pepper and remaining paprika.
3. Bake, uncovered, at 375° for 20-25 minutes or until a meat thermometer reads 170°, basting occasionally with pan juices. Remove chicken and keep warm.
4. Skim fat from pan drippings. In a small saucepan, combine cornstarch and remaining broth until smooth. Gradually stir in drippings. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with chicken; sprinkle with remaining blackberries. Yield: 6 servings.
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