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.