Name: Plum Chicken
Ingredients: 4 chicken breasts – split, skinned and boned; 1 lg can pineapple chunks; 2 sm cans apricot halves; 1 5 oz jar of Reese Duck Sauce (plum sauce); 1/2 C slivered almonds or pine nuts (do what I do and always smell them first); 4 oz honey; 2 tsp Soy sauce; 1/4 c salad oil; 1 tsp salt; 1/4 tsp pepper; 1 clove of chopped garlic

Description

Another favorite of Dave’s from Carol Perrin’s kitchen. A quick and easy casserole.

Scale

Ingredients

4 chicken breasts – split, skinned and boned
1 lg can pineapple chunks
2 sm cans apricot halves
1 5 oz jar of Reese Duck Sauce (plum sauce)
1/2 C slivered almonds or pine nuts (do what I do and always smell them first)

Sauce

4 oz honey
2 tsp Soy sauce
1/4 c salad oil
1 tsp salt
1/4 tsp pepper
1 clove of chopped garlic

Instructions

Place chicken in 9×13 baking dish
Pour sauce over and bake 1/2 hour on each side at 300.
Remove pan from oven. Cover chicken with Duck sauce.
Drain fruit and arrange over chicken. Bake 1/2 hour.
Sprinkle nuts on top when serving.