Cherry Vanilla Chicken

Cherry Vanilla Chicken À La Nielsen
¾ cup dried cherries
1/3 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
¼ cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1 tablespoon Hawaiian pink salt
4 skinless boneless organic chicken breasts
2 tablespoon of Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
freshly ground pepper to taste
2 tablespoons olive oil
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder
2 teaspoons fresh rosemary, minced
1 cup red wine (Merlot or Pinot Noir)

Soak the dried cherries in the vanilla extract in a bowl for 10 minutes. In a bowl, mix the Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar and Hawaiian pink salt. Rinse and pat dry the chicken. Cut a pocket in the thickest part of each chicken breast. Spoon ½ tablespoon of vanilla bean paste into each pocket and stuff with the marinated cherries, reserving some for the sauce. Secure each pocket closed with two wooden toothpicks. Salt chicken on both sides with vanilla sugar and salt mixture; set aside 1 hour.

Preheat the oven to 350 degrees. Season the chicken with 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 Nielsen-Massey Madagascar Bourbon Pure Vanilla Powder and fresh rosemary. Bake for 20 to 25 minutes or to 165° 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.

*Deglaze is to stir a liquid (usually wine) in a sauté pan to loosen the cooked food particles from the pan.
**Reduce is when a liquid is cooked until the liquid amount decreases and thickens, which intensifies the flavor.
*** Recipe provide by Chef Tim Kuck.