Plums, when in season, have such a unique sweetness. Once baked, their flavor mellows and melts. This baked chicken breast is smothered with warm baked plum slices and baked in a delicious marinade. A lovely light delicious way to enjoy chicken.
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"The subtle sweetness from the fresh plum marinade compliments the
moist baked chicken breast." |
INGREDIENTS
1
cup rice
4
boneless, skinless chicken breasts
3-4
fresh plums, pitted and sliced into 10 sections
1
Tbs. corn starch
3
Tbs. cool water
Marinade
1
cup orange juice
3
Tbs. red wine vinegar
3
Tbs. Honey
1/4
cup olive oil
2
Tbs. Dijon mustard
2
teaspoons thyme
1/2
teaspoon ginger
2
garlic cloves, finely chopped
PREPARATION
Preheat
oven to 350 degrees
1. Prepare rice according to package
directions. You may want to start rice
just before you put the chicken in the oven to bake.
2. In a mixing bowl, combine marinade
ingredients (orange juice through garlic cloves).
3. Place chicken breasts in a large Ziploc
bag and pour marinade over the chicken.
Seal bag and allow chicken to marinate for 2 hours in the refrigerator.
4. Pour marinade and chicken into a glass
baking dish. Place plums over the top of
the chicken.
5. Bake for 35-40 minutes; until chicken is
cooked through.
6. Remove from oven. Remove chicken breasts to a cutting board and
cover with foil.
7. Pour marinade and plums into a large
saucepan and turn heat to medium.
8. Combine corn starch and cool in a small
bowl; be sure to remove all lumps.
9. Pour corn starch mixture slowly into
marinade and stir. Increase heat to
bring mixture to a boil. Be sure to keep
stirring; marinade with thicken (about 1 minute). Set aside.
10. Remove foil from chicken and slice breasts
against the grain into ½” strips.
11. Place sliced breast over rice; pour marinade
and plums over chicken and rice.
12. Serve and enjoy!
