RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Chicken, Orange-Honey Glazed w/Matzo-Prune Stuffing - meat
6-8 chicken breasts with skin and bone Salt, black pepper 1 tablespoon honey 5 tablespoons orange juice concentrate, thawed, divided 3 tablespoons margarine 2/3 cup chopped onion 2/3 cup sliced celery 1 medium carrot, grated 1 1/4 cups pitted prunes, quartered Four 6 1/4-inch matzo sheets, broken into 1/2-inch pieces 1 (14 1/2-ounce) can chicken broth 1 1/2 teaspoons allspice 1 1/2 teaspoons thyme Heat oven to 375 degrees. Position an oven rack in lower third of the oven. Oil a 9- by 13-inch baking pan. Melt margarine in a 3-quart saucepan over low heat. Add onion, celery and carrot, and cook 5 minutes. Mix in 2 tablespoons orange juice concentrate and combine well. Add prunes, matzo pieces, chicken broth, allspice and thyme. Cook about 2 minutes, stirring occasionally to mix, until some of the liquid is absorbed. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Using your hands, gently lift skin up from the breast meat, leaving a bit of the skin in contact with the meat on one side. Divide the stuffing into equal portions depending on the number of chicken breasts. Place the suffing under the skin, spreading it evenly. Stretch the skin over the stuffing. Place the chicken breats in prepared baking pan spaced apart with skin sides up. Bake on lower oven rack 40 minutes. In small bowl, mix honey and 3 remaining tablespoons orange juice concentrate. At the 40-minute point, brush each chicken piece with the honey-orange mixture. Brush two or three more times during 15-20 minutes additional cooking time, or until chicken is tender. Source: Adapted from "Festive chicken dish honors tradition" THE NEWS AND OBSERVER ON THE WEB, 12/9/98
