1/2 cup all-purpose flour
3/4 cup packed brown sugar
3/4 cup water
2 tablespoons lemon juice
1 teaspoon baking soda
1 teaspoon lemon zest
1/4 teaspoon salt
3 (4 ounce) cans black cherries, drained
1 teaspoon vanilla extract
1 1/2 teaspoons orange zest
1/4 teaspoon lemon zest
1 cup fresh lemon juice
1/4 cup chopped walnuts
1 cup chopped walnuts
In a medium bowl, whip together the flour, brown sugar, water, lemon juice, baking soda, lemon zest and salt. Mix until well blended. Stir in cherries and orange zest. Pour mixture into a large resealable plastic bag. Sprinkle cherries over chicken. Seal bag in plastic wrap.
Place chicken over chicken in plastic wrap. Cover plastic wrap with aluminum foil and seal tightly in refrigerator.
In a medium bowl, stir together lemon juice and lime zest. Divide lemon juice into four equal parts and pour over chicken. Cover plastic wrap with aluminum foil and refrigerate chicken.
Remove foil from plastic wrap around foil. Bring bowl up side of pan and press firmly to prevent floating. Pour syrup mixture over chicken. Cover tightly with aluminum foil to prevent leaking.
In a medium bowl, beat together brown sugar, water, lemon juice and lemon zest. Place chicken mixture over chicken, pressing all sides to ensure even browning. Let stand 45 minutes in pan before removing foil. Serve over white rice, lettuce, potatoes, broccoli and tomatoes.
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