Or is it just another legend to show that our upstanding first President was a little rascal in his youth? In any case, it proves to the pesky children of America, a couple of whom live under my roof, that you can recover from the naughtiness and achieve great heights of respect and admiration. Why, kiddos, you might even grow up to be President of the You-Nited States. Happy Birthday, General George. I think you'd like this chicken, sir. It might even prompt you to save a few cherry trees for future generations, if I might be so bold to say so.
Remember this recipe for Cheery Cherry Chicken that I entered in the French's Cook Off? You all were kind enough to cast votes for me so that I could make it to the finals in NYC. The time has come and I'm leaving tomorrow for the Big Apple. The Cook off is Thursday morning. I'll get Sailor to do a guest post (she'll love it!) and let you know wether I win the big $25K. I'm jjjjittery!!!! I don't actually think I'll win, I don't think so, but maybe, and you never know, and it could happen. (Nervous laughter.) I made my Cheery Cherry chicken last night to practice, and also because it really was Washington's Birthday yesterday. Fellow Americans, it really is delicious. Cross my heart -"I can not tell a lie." Now, wish me some cheery-cherry good luck!
Cheery Cherry ChickenEstimated Cost: $5.00 for four generous servings
Notes: Sub polenta or mashed potatoes for the grits, if you like. The grits are even tastier if you use broth instead of water.
Ingredients:
1 tbsp FRENCH'S® Classic Worcestershire Sauce
2 tbsp FRENCH'S® Honey Mustard
3/4 cup FRENCH'S® French Fried Onions
1 lb chicken breasts, boneless, skinless
2 tbsp olive oil
1/2 cup cherry preserves
1 cup instant grits
2 tbsp chopped parsley
26 oz water (4 and 1/4 cups)
1/4 tsp salt
1/2 tsp pepper
Directions:
Sprikle chicken with 1/2 teaspoon pepper and FRENCH'S worcestershire sauce. Heat oil in heavy large skillet over medium high heat. Add chicken and cook for four minutes per side, or until nicely browned. In a small bowl combine FRENCH'S honey mustard, 1/4 cup water, and cherry preserves. Add to chicken in pan and bring to a boil, reduce heat and simmer for five minutes or until sauce is warmed through and chicken is cooked through. Meanwhile, bring 3 cups of water to a boil in a medium saucepan. Slowly whisk in grits and 1/4 teaspoon salt; reduce heat to low and cook for 6 minutes, or until thickened, stirring occasionally. Keep grits warm Chop FRENCH's Fried onions into small pieces. In a medium bowl, combine parsley and FRENCH'S fried onions. Stir 1/2 cup mixture into grits. To serve, divide grits between each of four bowls. Cover with one chicken breast and cherry pan sauce. Sprinkle with remaining FRENCH's onion/parsley mixture, dividing evenly, and serve. Yield: 4 servings, Prep Time: 25 minutes
1 tbsp FRENCH'S® Classic Worcestershire Sauce
2 tbsp FRENCH'S® Honey Mustard
3/4 cup FRENCH'S® French Fried Onions
1 lb chicken breasts, boneless, skinless
2 tbsp olive oil
1/2 cup cherry preserves
1 cup instant grits
2 tbsp chopped parsley
26 oz water (4 and 1/4 cups)
1/4 tsp salt
1/2 tsp pepper
Directions:
Sprikle chicken with 1/2 teaspoon pepper and FRENCH'S worcestershire sauce. Heat oil in heavy large skillet over medium high heat. Add chicken and cook for four minutes per side, or until nicely browned. In a small bowl combine FRENCH'S honey mustard, 1/4 cup water, and cherry preserves. Add to chicken in pan and bring to a boil, reduce heat and simmer for five minutes or until sauce is warmed through and chicken is cooked through. Meanwhile, bring 3 cups of water to a boil in a medium saucepan. Slowly whisk in grits and 1/4 teaspoon salt; reduce heat to low and cook for 6 minutes, or until thickened, stirring occasionally. Keep grits warm Chop FRENCH's Fried onions into small pieces. In a medium bowl, combine parsley and FRENCH'S fried onions. Stir 1/2 cup mixture into grits. To serve, divide grits between each of four bowls. Cover with one chicken breast and cherry pan sauce. Sprinkle with remaining FRENCH's onion/parsley mixture, dividing evenly, and serve. Yield: 4 servings, Prep Time: 25 minutes
Next Up:
A Report from the Front Lines of the French's 2010 Cook off
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Even though I'm perspiring in New Orleans, I'm all set to share my 
If you want the perfect post barbecue sweet, choose this cobbler. Hint, hint, think dessert for Fourth of July. Dream of warm juicy summer fruit and berries, tender sweet pastry, and a melting scoop of vanilla bean ice cream.
Use fresh and/or frozen, depending on what's in season. Think apples and raspberries, nectarines and cranberries, blackberries and plums, peaches and blueberries- you just can't go wrong. Start by making a buttery pastry. 
It'll take you five minutes, tops. Roll or pat it out and cut out some fun shapes, like patriotic stars. 
Next mix your fruit with some sugar and flour for thickening. Taste the fruit juices and adjust sugar as needed. Cover with the cobbler dough.
Toss it in the oven and bake till browned and bubbly, and if a little juice drips over the side, it's a visual bonus.
