Sonoma Brandy Roasted Fuyu Persimmon and Cranberry Chutney Chicken Breasts

Sonoma Brandy Roasted Fuyu Persimmon and Cranberry Chutney Chicken Breasts

Make a Sonoma Flavored meal from the wine country

Such a delicious way to embrace autumn and some of the
best of fall flavors. Many people are stumped when it’s time to cook something
with Persimmons. Here’s your opportunity so you never have to be mystified by
them again. In this recipe the brandy cooks off but leaves its’ rich flavor
behind. The sweet and lightly spicy store-bought chutney cranberry sauce is a
time saving feature which contributes to the lightly sweet/savory flavor
combination and elevates the dish. This type of persimmon is tender, not
bitter, but rich with flavor so you’ll love it! The trick to

Sonoma Coast Villa & Spa in Northern California

roasting chicken breasts
is to keep them moist by cooking faster at a high temperature. By the way, you can roast the persimmons without the chicken. They would be phenomenal with the cranberry chutney and left over turkey. Hmmm, my mouth is watering just thinking about it!

Sonoma County is loaded with wineries, shopping, and
great restaurants. One of the nicest is located in Bodega, called the Sonoma Coast Villa &

Spa. It’s known for comfortable elegance, serving gourmet organic
foods, flickering fireplaces, personalized luxurious spa treatments and a
serene and relaxing location about an hour northeast of San Francisco. With
over 40 wineries nearby, and fairly close to Napa Valley, you’ll have plenty of
time to sample great wines and hopefully avoid the summer crowds by going at
the best time of year, in the autumn.

Sonoma Brandy Roasted Fuyu Persimmon and Cranberry Chutney
Chicken Breasts
Serves: 4
3-4       Mary’s Organically Raised Boneless,
skinless chicken breasts (about 2 lb. total weight)
1 T       Olive oil
+ 3 teaspoons; divided
Chicken mix:
½ t       kosher sea
¼ t       Freshly
ground black pepper
¼ t       Garlic
¼ t       Onion
¼ t       Paprika
4          Fuyu Persimmons; leaves removed, cored
1” down into center top, peeled and thinly sliced crosswise 1/8”thick, pits
Persimmon mix:
4 T       Brandy
4 T       Raw sugar (or
substitute brown sugar)
½  t      Ground Cinnamon
¼  t      Ground Ginger
1/8 t    Ground
¼ C      Crosse
& Blackwell Cranberry Chutney
Preheat oven to 450 degrees F. In a small bowl combine
salt, pepper, garlic powder, onion powder and paprika. Rub 2 teaspoons olive
oil on both sides of chicken breasts and season on all sides with spice mix
above. Set aside. In a medium bowl combine sugar, cinnamon, ginger and allspice,
and stir. Add sliced persimmons to the bowl. Sprinkle with Brandy and 1
tablespoon of olive oil, and gently stir to combine and coat evenly. Set aside.
In a non-stick oven safe skillet over medium high heat, sear
the nicest looking side of seasoned chicken breasts for about 3-4 minutes, or
until golden browned. Turn over chicken. Remove from heat. Cover chicken with spiced
persimmon slices and place in the oven.
Bake uncovered for 18-20 minutes, or until juices from
chicken breasts run clear when pierced with a fork (it’s fine to make a small
slit in the thickest part and see if it’s done). The best way to make sure they
are done is to use an instant-read thermometer. It should read 165 degrees F
when inserted into the thickest part for strict food safety guidelines. (I
personally like 160 degrees, then let it continue cooking outside oven while it’s
Transfer the baked chicken breasts to a cutting board.
Loosely cover with foil and allow to rest 5 minutes before slicing crosswise.
Meanwhile, spoon persimmon slices onto platter. In a small bowl, add chutney
and heat in the microwave for 30 seconds. Arrange sliced chicken breasts over
persimmons. Garnish with extra paprika if you wish. Garnish with warmed cranberry chutney. Serve.

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