Soak the cherries in the vanilla extract in a bowl for 10 minutes. Rinse and pat dry the chicken. Cut a pocket in the thickest part of each chicken breast. Spoon 1/2 tablespoon of the vanilla paste into each pocket and stuff with the marinated cherries, reserving some for the sauce. Secure each pocket closed with two wooden picks.
Preheat the oven to 350 degrees F. Season the chicken with salt and pepper. Heat the olive oil in an ovenproof skillet. Sauté the chicken in the hot oil over medium-high heat until golden brown on each side. Sprinkle with the rosemary. Bake for 20 to 25 minutes or to 160 degrees F on a meat thermometer.
Remove the chicken from the skillet and place one on each of four dinner plates. Remove the wooden picks. Place the skillet over medium-high heat. Pour the wine into the skillet, scraping the bottom of the pan with a wooden spoon, to deglaze the pan. Add the reserved cherries and vanilla extract. Cook until the liquid is reduced. Spoon approximately 2 tablespoons of the cherries and sauce over each chicken breast.
“Reducing” is when a liquid is cooked until the liquid amount decreases and thickens, which intensifies the flavor.
You can use Nielsen-Massey Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.
Soak the cherries in the vanilla extract in a bowl for 10 minutes. Rinse and pat dry the chicken. Cut a pocket in the thickest part of each chicken breast. Spoon 1/2 tablespoon of the vanilla paste into each pocket and stuff with the marinated cherries, reserving some for the sauce. Secure each pocket closed with two wooden picks.
Preheat the oven to 180 degrees C. Season the chicken with salt and pepper. Heat the olive oil in an ovenproof skillet. Sauté the chicken in the hot oil over medium-high heat until golden brown on each side. Sprinkle with the rosemary. Bake for 20 to 25 minutes or to 70 degrees C on a meat thermometer.
Remove the chicken from the skillet and place one on each of four dinner plates. Remove the wooden picks. Place the skillet over medium-high heat. Pour the wine into the skillet, scraping the bottom of the pan with a wooden spoon, to deglaze the pan. Add the reserved cherries and vanilla extract. Cook until the liquid is reduced. Spoon approximately 2 tablespoons of the cherries and sauce over each chicken breast.
“Reducing” is when a liquid is cooked until the liquid amount decreases and thickens, which intensifies the flavor.
You can use Nielsen-Massey Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.
Madagascar Bourbon Pure Vanilla Bean Paste
Madagascar Bourbon Pure Vanilla Extract
Pure Vanilla Bean Paste
