Peach and Cherry Chicken

Prep time: 8 minutes | Cook time: 15 minutes | Serves 4

¹⁄₃ cup peach preserves

1 teaspoon ground rosemary

½ teaspoon black pepper

½ teaspoon salt

½ teaspoon marjoram

1 teaspoon light olive oil

1 pound (454 g) boneless chicken breasts, cut in 1½-inch chunks

1 (10-ounce / 284-g) package frozen dark cherries, thawed and drained

Cooking spray

1. In a medium bowl, mix peach preserves, rosemary, pepper, salt, marjoram, and olive oil.
2. Stir in chicken chunks and toss to coat well with the preserve mixture.
3. Spritz the baking pan with cooking spray and lay chicken chunks in the pan.
4. Slide the baking pan into Rack Position 1, select Convection Bake, set the temperature to 400ºF (205ºC) and set the time to 15 minutes.
5. After 7 minutes, remove from the oven and flip the chicken chunks. Return the pan to the oven and continue cooking.
6. When cooking is complete, the chicken should no longer pink and the juices should run clear.
7. Scatter the cherries over and cook for an additional minute to heat cherries.
8. Serve immediately.