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Darla Cherry-Mustard Chicken with Chef Corey Cunniff

Updated: 06/15/2014 8:42 AM
Created: 06/13/2014 12:46 PM WNYT.com
By: Jaired Crofut

INGREDIENTS  

2  5oz Skinless Boneless Breast of Chicken

3 oz your Favorite Balsamic Vinaigrette

2 oz Water

2 oz Sugar

1 Tablespoon Dijon Mustard

1 Teaspoon Soy Sauce

6 oz Cherry Preserves

6 oz Sliced Mushrooms

1 Tablespoon Butter

pinch Salt & Pepper

4 Shakes of Worcestershire Sauce

3 oz Slivered Green Onion (Scallion)

3 oz Shredded Whole Milk Mozzarella Cheese

3 oz Shredded Yellow Cheddar Cheese

3 Slices Pepper Cured Bacon pre-cooked

PROCEDURE

-Preheat Oven to 475 degrees

-Marinate the Chicken in the Balsamic Vinaigrette (up to 24 hrs in advance)

-Heat Grill Pan and Grill Chicken on both sides

WHILE CHICKEN IS GRILLING.....

-In a Second Pan, Bring to a boil, Water and Sugar until sugar is dissolved

-Stir in Cherry Preserves, Dijon Mustard, and Soy Sauce, Set aside 

-In a Third Pan, saute Mushrooms in Butter and add Worcestershire and pinch of Salt and Pepper, set aside

-Mix the Scallions, and 2 cheeses together in a separate bowl

NOW THAT THE CHICKEN IS COOKED THROUGH.....AND ALL THE COMPONENTS ARE PREPARED....

-Leave the Chicken right in the grill pan

-Top Chicken with Sauteed Mushrooms

-Then top with Cheese Blend and then Bacon

-Put in a 475 degree preheated oven till cheese is melted 

-Plate Chicken from Pan to serving dish then top with Cherry-Mustard Sauce

"May the Culinary Force Be with You"

Chef Corey Cunniff

Albany

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