Dark sweet cherries, roasted red peppers and cayenne pepper make up the spicy-sweet sauce in this easy main dish chicken recipe that's ready in just 30 minutes. Topped with creamy goat cheese, this is a meal your family will love.
Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
4 small skinless, boneless chicken breast halves (1 to 1¼ pounds total)
¼ teaspoon salt
¼ teaspoon black pepper
⅔ cup bottled roasted red sweet peppers, drained
⅓ cup frozen unsweetened pitted dark sweet cherries, thawed (undrained)
⅛ teaspoon salt
⅛ teaspoon cayenne pepper (optional)
1 ounce semi soft goat cheese (chèvre), crumbled
1 tablespoon snipped fresh chives
Coat an unheated large nonstick skillet with cooking spray; heat over medium heat. Sprinkle chicken with the ¼ teaspoon salt and the black pepper. Add to hot skillet. Cook for 8 to 10 minutes or until chicken is no longer pink (170°F), turning once halfway through cooking.
Meanwhile, finely chop the roasted sweet peppers and cherries. In a bowl stir together the roasted peppers, cherries, the ⅛ teaspoon salt and, if desired, the cayenne pepper.
Transfer chicken to four serving plates. Spoon pepper-cherry mixture over chicken. Sprinkle with goat cheese and chives.