{"id":785206,"date":"2011-12-30T00:13:29","date_gmt":"2011-12-30T00:13:29","guid":{"rendered":"http:\/\/www.centerdeep2.com\/riverbendprep\/?p=785206"},"modified":"2011-12-30T00:13:29","modified_gmt":"2011-12-30T00:13:29","slug":"volume-cooking-cherry-skillet-chicken-salad","status":"publish","type":"post","link":"https:\/\/www.centerdeep2.com\/riverbendprep\/2011\/12\/30\/volume-cooking-cherry-skillet-chicken-salad\/","title":{"rendered":"Volume Cooking: Cherry Skillet Chicken Salad"},"content":{"rendered":"<p>This recipe is from the cookbook,<a href=\"http:\/\/www.fixfreezefeast.com\/\">\u00a0Fix, Freeze, Feast<\/a>. It\u2019s one of my favorite volume cookbooks. Serve it as a salad with baby greens, red grapes, blue cheese crumbles, and slivered almonds. We use Brianna\u2019s Red Wine vinaigrette for the dressing. YUM!<\/p>\n<p>Makes 3 entrees, 4 servings each<\/p>\n<p>1 tray (6lbs.) BLSL Chicken half breasts<br \/>\n1.5c. chopped dried sweet cherries<br \/>\n1c. hot water<br \/>\n1.5c. chicken broth<br \/>\n6T. white balsamic vinegar<br \/>\n3t. sugar<br \/>\n3\/4t. sea salt<\/p>\n<p>wax paper<br \/>\n3 one gallon freezer bags<\/p>\n<p>1. Lay each piece of chicken between wax paper and pound to 1 inch thick. Divide chicken equally into gallon bags.<\/p>\n<p>2. Put cherries in a small bowl and cover with hot water. Let stand 5 minutes.<\/p>\n<p>3. Measure 1\/2c. chicken broth, 2T. vinegar, 1t. sugar, and 1\/4t. salt into each bag with chicken.<\/p>\n<p>4. Drain cherries. Divide cherries into bags. Seal and shake gently. Freeze.<\/p>\n<p><strong>To Cook:<\/strong><\/p>\n<p>1. Thaw entree in refrigerator.<\/p>\n<p>2. Heat oil in skillet over medium heat. Add chicken and brown on each side.<\/p>\n<p>3. Reduce heat to medium low and pour cherrie and juice over chicken. Cover and simmer 12-15 minutes, or until thermometer in thickest part of chicken reads 170 degrees.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is from the cookbook,\u00a0Fix, Freeze, Feast. It\u2019s one of my favorite volume cookbooks. Serve it as a salad with baby greens, red grapes, blue cheese crumbles, and slivered almonds. We use Brianna\u2019s Red Wine vinaigrette for the dressing. YUM! Makes 3 entrees, 4 servings each 1 tray (6lbs.) BLSL Chicken half breasts 1.5c. [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[9],"tags":[],"class_list":["post-785206","post","type-post","status-publish","format-standard","hentry","category-in-the-kitchen"],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/posts\/785206","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/comments?post=785206"}],"version-history":[{"count":1,"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/posts\/785206\/revisions"}],"predecessor-version":[{"id":785207,"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/posts\/785206\/revisions\/785207"}],"wp:attachment":[{"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/media?parent=785206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/categories?post=785206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.centerdeep2.com\/riverbendprep\/wp-json\/wp\/v2\/tags?post=785206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}