ramblings from my little kitchen

Cherry Compote and Brie Chicken

on June 16, 2012

I am kind of a lazy cook, so if it hadn’t been for pitting 3 cups of cherries, I would make this all the time.  My sister joined a CSA this spring and has been getting a ton of fruits and veggies thus inspiring creative and delicious meals.  She raved about this recipe so I gave it a spin!

post murder to all the cherries…my hands will never look normal

fresh yummy cherries!

Dinner is served!  I made some italian Farro and sauteed red kale to accompany the chicken.

Cherry Compote and Brie Chicken


  • 3 cups fresh pitted cherries
  • 3TBS sugar
  • 1TBS water
  • 1/2 tsp dried rosemary leaves
  • 1tsp balsamic vinegar
  • salt and pepper to taste
  • 3oz sliced brie cheese
  • 3 thin sliced (butterflied) chicken breast
  • olive oil/salt/pepper


Put cherries into a small saucepan, add sugar, water and rosemary leaves. bring to a boil and then reduce to simmer for 10 minutes.  off heat, add vinegar and a pinch of salt and pepper. allow to cool.  this will keep for a week in the fridge OR add to chicken!  Drizzle olive oil and salt and pepper on the chicken breasts. place in a cast iron skillet then cover with cherry compote. Bake at 350 for 20-25 minutes depending on how thick your chicken breasts are.  then place brie slices over chicken and bake for 5 more minutes.


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