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Please Fave the Original Submission here.
Lets see what you think of this improved recipe from

Open For Critique / Constructive Criticism
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I am happy to present what cherry salsa chicken should of been, now perfected in its true form
You can forget the one i posted a week ago cause this is the actual meal & on the menu for tonight.
~ What you will need ~
Two packs of chicken breasts (only if you want this much)
Salt
Pepper
Ground Coriander
Honey
Cinnamon
Sugar
Corn starch
Frozen dark & red tart cherries
Water
Cherry juice & cherry preserves for extra flavor
Salsa or pico de gallo (can be fresh or made from scratch
~ Prep ~
You're gonna score your chicken with a fork making grooves on both sides
Dash some pepper, salt & coriander on the raw meat & do both sides for extra flavor
Let it sit with that sprinkled on, as it lays on some tin foil
After a while start cooking the chicken till its fully cooked & cooked & golden
While its cooking, heat some honey with cinnamon in a mug and heat it for 30 seconds
Spread the honey mix on the chicken and keep cooking it till it looks good.
Now for the cherry salsa.
Get a cup amount of your frozen cherries & slice them up
Add to a medium saucepan with 3x 1/3 cup of water & a 1/4 cup of sugar
bringing it to a boil, stirring constantly.
In a small bowl mix 1/4 cup of water with 2 table spoons of corn starch, mix until smooth
Add to the cherries & bring to a boil again, keep stirring until it thickens & adding in 1/4 of cherry juice
and remove from heat
You can mix some cherry preserves with your salsa and server with your chicken & cherry sauce
And your done.
You may have it cut up and have it as it is or with a salad
Keeping the chicken whole you may make a sandwich
-> From Chris: Sauteeing on med. high to high in a regular saucepan, with a touch of avocado oil or blended cooking oil, would take about 15 minutes or so.
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Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
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