| Honey-Licked Chicken Breasts
Categories: Lemon, Oregano, Olive oil, Chicken Broth, Chicken, Poultry, Valentines, Honey
2 Bone-in chicken breast
2 tablespoons of capers, drained
1 1/2 teaspoon of ground cumin
1/2 teaspoon of dried oregano
1/2 teaspoon of ground cinnamon
1/4 cup of lemon juice
3 tablespoons of honey
3 tablespoons of Chicken broth
3 tablespoons of Olive oil
1/2 teaspoon of salt
1/4 teaspoon of Black pepper
1/2 cup of dried figs, each cut in half |
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In an 8 inch square baking dish, arrange chicken skin-side down. In a small bowl, combine capers, cumin, oregano and cinnamon. Stir in lemon juice, honey, broth, oil, salt and black pepper; mix well and pour over chicken. Arrange figs around chicken and let marinate in the refrigerator at least 1 hour, turning chicken once after 30 minutes. Preheat oven to 375ºF. Bake chicken in the center of the oven 35 to 40 minutes, or until a meat thermometer inserted into the thickest part of the breast reads 165?F. Serve. Yield: 2 servings. Typed in MMFormat by cjhartlin@msn.com Source: Mr. Foods Quick Cooking March/April 99 Magazine. Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@email.msn.com> on Feb 4, 1999
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