1 cup fresh or frozen dark sweet cherries, pitted and chopped
1/2 cup reduced-sodium chicken broth
1/3 cup cherry preserves
1/3 cup ketchup
2 tbsp cider vinegar
1 1/2 tsp minced canned chipotle peppers in adobo sauce
1 1/4 tsp dried thyme
1/2 tsp ground allspice
2 lbs boneless, skinless chicken breasts, trimmed of fat
Stir cherries, broth, cherry preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a small bowl. Transfer to a shallow dish that is large enough to hold the chicken. Add the chicken and turn to coat thoroughly. Cover and marinate in the refrigerator for at least 2 hours (or overnight). Preheat the grill to high and oil the grill rack. Remove the chicken from the marinade and transfer the marinade to a medium skillet. Reduce the grill heat to medium and grill the chicken until cooked it is through and no longer pink in the middle (about 7 to 9 minutes per side). Bring the marinade to a boil; reduce heat to a simmer and cook until the sauce is reduced by about half (about 12 to 15 minutes). Let the chicken cool slightly and then serve with the sauce. Serve with 1 cup mixed greens with 2 tablespoons fat-free dressing, one serving of Oven-Baked Sweet Potato Fries (see recipe below), and one dinner roll. Serves 8.
Nutritional Information: 180 calories (8.4% calories from fat); ; 2g fat; 27g protein; 14g carbohydrate; 1g dietary fiber; 66mg cholesterol; 249mg sodium.