Cherry Chicken

• 8 chicken breasts, skin off
• 1 dash soy sauce
• 8 thin slices of lemon
• 1 freshly ground black pepper
• 2 tbsp apple cider vinegar
• 4 tbsp brown sugar
• 2 tbsp cornflour/cornstarch
• 425 grams can BLACK pitted cherries, drained, juice reserved. I use John West cherries
• 1 cup chicken stock
• 1 tbsp each, grated orange and lemon rind
• 1/2 cup orange juice
• 2 tbsp lemon juice

1. Preheat oven to 180C.
2. Brush the breasts with soy sauce.
3. Place a lemon slice on each breast and season with pepper.
4. Place chicken in oven dish and bake until well done, approximately 1 hour or you can grill it.
5. Place vinegar and sugar in a saucepan, bring gently to the boil, and cook stirring constantly until caramelized.
6. It will look brownish
7. In a small jug or bowl, blend cornflour with 2 tbs of cherry juice and place remainder of juice with the stock, rinds, juices, cherries and liquid.
8. Cook stirring for a further 3 minutes.
9. Add cornflour paste, stirring thoroughly until combined.
10. Stir until sauce thickens.
11. Plate up the chicken with veggies or salad and pour sour cherry sauce liberally over each breast

chicken breasts, soy sauce, lemon, ground black pepper, apple cider vinegar, brown sugar, cornflourcornstarch, black pitted cherries, chicken stock, lemon rind, orange juice, lemon juice

Taken from cookpad.com/us/recipes/363573-cherry-chicken (may not work)