“She got the way to move me, Cherry,” Neil Diamond once sang, and while we don't know any ladies named Cherry, we know a fruit named cherry that moves this marmalada in all the right ways, giving in a delightful sweet tang to match the onions perfectly. In turn, that marmalada perfectly moves the succulent chicken, bringing out the tenderness and flavor perfectly. And the walnut green beans and ranch fingerling potatoes? Those sides move us just right, too.
Halve and peel onion. Slice halves into thin strips.
Trim ends off green beans.
Halve potatoes lengthwise.
Pat chicken breasts dry, and season both sides with a pinch of salt and pepper.
Roast the Potatoes
Toss potatoes with 2 tsp. olive oil on prepared baking sheet. Massage oil into potatoes.
Spread into a single layer and roast in hot oven until golden brown and tender, 20-25 minutes.
Transfer cooked potatoes to a mixing bowl and toss with ranch seasoning and half the garlic. Taste, and add remaining garlic if desired.
While potatoes roast, caramelize onion.
Caramelize the Onion
Place 2 tsp. olive oil in a medium non-stick pan over medium heat. Add onion, ¼ tsp. salt, and a pinch of pepper to hot pan and stir occasionally until browned, 10-13 minutes.
Add water 1 Tbsp. at a time if pan becomes dry.
Add balsamic vinegar and cherry jam and stir until thoroughly combined, 1 minute.
Remove from burner and transfer onion to a plate.
Wipe pan clean and reserve.
Cook the Chicken
Return pan used to caramelize onions over medium heat and add 1 tsp. olive oil.
Add chicken breasts to hot pan, and cook until browned and chicken reaches a minimum internal temperature of 165 degrees, 5-7 minutes per side.
Remove chicken to a plate and tent with foil.
Reserve pan; no need to wipe clean.
Cook the Beans
Return pan used to cook chicken to medium heat and add 1 tsp. olive oil.
Add green beans and a pinch of salt, and stir occasionally until crisp-tender, 5-7 minutes.
Add walnuts to pan and stir occasionally 1-2 minutes.
Plate dish as pictured on front of card. Bon appétit!