By Segment sponsored by Country Ovens.
Ingredients:1 cup Cherry De-Lite dried cherries1/2 cup reduced-sodium chicken broth1/3 cup cherry preserves1/3 cup ketchup2 tablespoon cider vinegar1 1/2 teaspoon minced canned chipotle peppers in adobo sauce1 1/4 teaspoon dried thyme1/2 teaspoon ground allspice2 pound boneless, skinless chicken breastsDirections:Stir cherries, broth, preserves, ketchup, vinegar, chipotle peppers, thyme and allspice in a deep mixing bowl. Add the chicken and turn to coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight. Cook chicken thoroughly on grill until internal temperature reaches 165 degrees about 7 to 9 minutes per side.On the stove, bring the marinade to a boil. Reduce heat to a simmer and cook until the sauce is reduced by about half, approximately 15 minutes. Pour the sauce over the top of the chicken when served.
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