RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Chicken, Honey-Almond - meat
This recipe may appeal to people who aren't crazy about sweet-with-meat entrees but who are trying to serve an appropriate and symbolic sweet menu for Rosh Hashanah. The sweetness of the honey, the intensity of the mustard, and the sweetness of the marmalade all leave room for adjustment to personal taste. Karen Selwyn * * * * * * Honey-Almond Chicken 6 chicken breasts, skinless but bone left in 3 tablespoons mild fruity olive oil 1/2 cup honey 1/4 cup Dijon mustard 1/4 orange marmalade 1 teaspoon mild curry powder (optional) 1/4 cup slivered almonds In a saucepan, make the sauce by combining 2 of the tablespoons olive oil, honey, mustard, orange marmalade, and curry powder. Heat sauce over moderate heat for 3-5 minutes, then reduce heat to low and continue cooking for an additional five minutes. Preheat oven to 350 degrees. With the remaining tablespoon of oil, grease a 13" x 9" baking dish. Place the chicken breasts in the baking dish, bone side down. Bake chicken breasts, uncovered and unbasted, for about 10 minutes. Then, spoon some of the sauce over each breast. Continue baking uncovered for 15 additional minutes. Spoon the remaining sauce over the chicken. Bake 20-30 minutes more until chicken is fully cooked. (The total cooking time will be 45-55 minutes.) Watch the cooking process carefully near the end to make sure the sugar in the honey does not scorch. To serve, sprinkle with almonds. Source: in my recipe files "forever" with no attribution
