| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Valentine’s, Poultry |
2 |
Servings |
INGREDIENTS
| 2 |
|
Bone-in chicken breast halves (about 1 pound) |
| 2 |
tb |
Capers, drained |
| 1 1/2 |
ts |
Ground cumin |
| 1/2 |
ts |
Dried oregano |
| 1/2 |
ts |
Ground cinnamon |
| 1/4 |
c |
Lemon juice |
| 3 |
tb |
Honey |
| 3 |
tb |
Chicken broth |
| 3 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
| 1/2 |
c |
Dried figs, each cut in half |
INSTRUCTIONS
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 375°F. 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. Food's 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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