Honey-licked chicken breasts

2 Servings

Ingredients

Quantity Ingredient
2 Bone-in chicken breast halves (about 1 pound)
2 tablespoons Capers, drained
1½ teaspoon Ground cumin
½ teaspoon Dried oregano
½ teaspoon Ground cinnamon
¼ cup Lemon juice
3 tablespoons Honey
3 tablespoons Chicken broth
3 tablespoons Olive oil
½ teaspoon Salt
¼ teaspoon Black pepper
½ cup Dried figs, each cut in half

Directions

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 375øF. 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 165øF. Serve. Yield: 2 servings. Typed in MMFormat by cjhartlin@... Source: Mr. Food's Quick Cooking March/April 99 Magazine.

Posted to MM-Recipes Digest V4 #7 by "Cindy Hartlin" <cjhartlin@...> on Feb 4, 1999

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