Honey Chicken with Fruit – December 2014 Recipe Post Card – The Marr Team

• 2 c. orange juice
• 1 c. honey
• 2 T. fresh lemon juice
• 1 to 2 T. grainy mustard
• 1-1/2 t. kosher salt
• 1/2 t. freshly ground black pepper
• 8 each 5 to 6 ounce skinless, boneless chicken breast halves, trimmed
• 1 c. pitted prunes
• 1 c. dried apricot halves

Grease a large roasting pan.  Arrange chicken in a single layer in the prepared pan, and scatter the dried fruit over and around the chicken.  Pour half of the marinade over the chicken, discarding the remainder.

Bake about 45 minutes or until the chicken is no longer pink, basting and pressing the fruit down into the juices once or twice.  Serve the chicken with the fruit and pan juices.

December 2014 Postcard.