This recipe won a $25,000 prize (not by me), and it's the best chicken I've ever tasted. It's also very easy to make. I didn't have sherry on hand so I used white grapejuice once and papaya nectar once. Both times it was mounth-watering! It's almost a dessert. Let me know if you try it.

Caramelized Chicken with Cranberry Conserve

Ingredients

3 tablespoons frozen orange juice concentrate, thawed

2 tablespoons balsamic vinegar

2 tablespoons dry sherry

1 garlic clove, minced

4 skinned and boned chicken breast halves

3 tablespoons brown sugar

1 tablespoon dark sesame oil

1 small onion, chopped

1/2 cup dried cranberries

1 to 2 tablespoons sesame seeds, toasted (optional)

1 to 2 tablespoons minced green onions (optional)

Preparation

Combine first 4 ingredients in a heavy-duty zip-top plastic bag; add chicken. Seal and chill at least 1 hour.

Remove chicken from marinade, reserving marinade.

Cook brown sugar and sesame oil in a large nonstick skillet over medium-high heat, stirring constantly, 4 minutes. Add chicken, and cook 3 to 4 minutes on each side. Add reserved marinade, onion, and cranberries; cook, stirring and turning chicken often, 10 minutes or until chicken is done. Remove chicken, and let stand 5 minutes. Slice and serve with cranberry mixture. Sprinkle with sesame seeds and green onions, if desired.

Yield

4 servings