Double Plum Baked Chicken Recipes

DOUBLE-CHEESE CHICKEN BAKE

Steps:

• Heat oven to 400 degrees F (200 degrees C).
• Mix coating mix and oregano in pie plate. Add 1 chicken breast; turn to evenly coat. Place in 13x9-inch pan sprayed with cooking spray. Repeat with remaining chicken breasts. Discard any remaining coating mixture.
• Bake 15 minutes. Meanwhile, heat tomato sauce in saucepan on medium heat. Add cream cheese product; cook and stir 5 minutes or until cream cheese is melted and sauce is well blended. (Do not let sauce come to boil.)
• Spoon sauce over chicken; top with shredded cheese. Bake 10 minutes or until chicken is done (170 degrees F) and cheese is melted.

ROAST CHICKENS WITH PLUMS

Steps:

• Grate the zest from the lemons and place in a small bowl. Set aside the zested lemons.
• Stir sumac, salt, pepper, cinnamon and allspice into the lemon zest. Stir in 3 tablespoons of the olive oil and the garlic. The mixture should feel like wet sand. Rub it all over the chickens, including inside the cavity.
• Divide thyme bunch in half and place in the chicken cavities. Place chickens on a roasting rack set over a rimmed baking sheet, and let marinate, uncovered, in the refrigerator for at least 1 hour or up to 24 hours.
• When ready to roast, let chickens come to room temperature for 30 minutes. Heat oven to 450 degrees.
• In a large roasting pan, toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 tablespoons water. Spread out plum mixture evenly over the bottom of the pan. Place chickens on the rack over the plums in the pan. Roast for 30 minutes.
• Meanwhile, squeeze 1 tablespoon juice from reserved lemon and mix it with remaining 1 tablespoon olive oil. Drizzle this over the chicken, then continue to roast until the birds are golden-skinned and cooked through, about 30 to 45 minutes longer.
• Let chickens rest, covered lightly with foil, for 10 minutes. Carve and serve with the plums and more thyme for garnish.

DOUBLE ROAST CHICKEN

Steps:

• Heat oven to 425 degrees. Arrange about half of each of the vegetables in a 12-by-18-inch roasting pan. Place chickens over vegetables in pan; sprinkle cavities with salt and pepper. Fill each cavity with onion, lemon, and thyme. Tie legs together with kitchen twine. Arrange remaining vegetables around chickens.
• Spread butter over chickens; sprinkle with salt and pepper. Roast until the skin is deep golden and crisp and the juices run clear when the skin is pierced, tossing the vegetables occasionally as they cook, 1 to 1 1/2 hours. An instant-read thermometer inserted into the breast should read 180 degrees. Remove from oven, and serve.

SHEET-PAN CHICKEN WITH ROASTED PLUMS AND ONIONS

Steps:

• Toast the fennel seeds in a small skillet over medium heat, stirring, until fragrant, about 2 minutes. Pour seeds into a mortar and pound with a pestle until coarsely crushed (or lay seeds on a cutting board and pound them with a can or jar).
• Put the seeds into a large bowl and stir in lemon juice, zest, garlic, honey, allspice and red-pepper flakes.
• Season chicken generously all over with salt and pepper and add to the bowl, turning the pieces to coat them with marinade. Mix in plums and thyme sprigs. Refrigerate for at least 2 hours or up to 24 hours.
• When ready to cook, heat the oven to 425 degrees. Put the chicken pieces, plums, and thyme sprigs on a rimmed baking pan. Add onions, spreading them out around the chicken and plums. Season plums and onions lightly with salt. Drizzle everything with olive oil.
• Roast until chicken is golden and cooked through, 30 to 45 minutes, removing the white meat if it's done before the dark meat.
• Transfer chicken pieces as they are done to a platter. Spoon the plums and onions around the chicken. Drizzle a little of the pan drippings over the chicken and serve, garnished with the herbs and flaky salt.

DOUBLE-DIPPED CHICKEN PARMESAN

Steps:

• Place the eggs in a bowl and whisk with salt and pepper. Place the bread crumbs on a large plate. Dip the chicken in the egg and then dredge in the bread crumbs. Re-dip in the egg a second time and then dredge in the bread crumbs again.
• In a large, heavy skillet, heat the olive oil over moderate heat. Brown the double-dipped chicken in the hot oil for 3 to 4 minutes on each side, or until golden brown. Remove the chicken and drain on paper towels. The chicken can be made up to this point a day ahead of time. Wrap the chicken in aluminum foil and refrigerate.
• Simmer the tomato sauce until hot. Preheat the oven to 350 degrees F.
• Pour about 2 cups of the sauce in the bottom of a large gratin dish or large ovenproof, glass baking dish. Place the browned chicken breasts on top of the sauce and cover with 1/2 or all of the remaining sauce. Sprinkle with the cheese and bake on the middle shelf for 15 minutes, or until the sauce and cheese are bubbling.
• Serve hot, and sprinkle with parsley, if using.
• Linguine with Olive Oil:
• In a large saucepan of boiling salted water cook the linguine for 10 minutes, or until it is al dente and drain. In a large pan, heat olive oil, add garlic slices and saute. Add red pepper flakes, to taste. Add pasta and toss. Season with salt and pepper and serve sprinkled with parsley.
• Sauteed Broccoli Rabe:
• Cook broccoli rabe in a large pot large of boiling water until just tender, about 4 minutes, and drain in a colander.
• Melt butter in same pot over moderate heat, then cook garlic, stirring, until fragrant, about 30 seconds. Add broccoli rabe, tossing gently in butter to coat, and season with salt and pepper.

ROASTED CHICKEN AND PLUMS

Steps:

• Preheat oven to 450 degrees. Season chickens with salt. Stuff each cavity with 2 sprigs rosemary. Tie legs together with kitchen twine. Place each chicken in an ovenproof skillet (preferably cast-iron), and place 2 sprigs rosemary around each chicken. (Alternatively, you can also roast the 2 chickens together in a roasting pan.) Toss plums with honey in a large bowl.
• Roast chickens for 20 minutes. Remove from oven, and scatter some of the plums around chickens. Return to oven, and roast for 20 minutes more. Spread remaining plums on a rimmed baking sheet, dot with butter, and top with remaining 2 sprigs rosemary. Transfer to oven. Continue to roast chickens until an instant-read thermometer inserted into thickest part of the thigh reads 165 degrees; meanwhile, roast plums until soft and brown around edges, about 25 minutes. Let chickens rest for 10 minutes before serving.

DOUBLE PLUM BAKED CHICKEN

Steps:

• 1. Preheat oven to 425°. 2. Heat a medium saucepan over medium-high heat. Add 1 teaspoon oil to pan; swirl. Add shallots and ginger; sauté 1 minute. Add wine; bring to a boil. Cook 1 minute. Add broth, chili sauce, and mustard; bring to a boil. Cook until reduced to 3/4 cup (about 8 minutes). Stir in plums. Remove from heat. 3. Heat remaining 2 teaspoons oil in a large ovenproof skillet over medium-high heat; swirl. Sprinkle chicken with salt and pepper. Add chicken to pan, and sauté for 3 minutes. Turn chicken over; pour plum mixture over chicken. Bake at 425° for 6 minutes or until done. Let chicken stand 5 minutes. Sprinkle with green onions.

BAKED CHICKEN WITH PLUM TOMATO SALSA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine mustard, mayonnaise, garlic, and zest and juice of 1 lime in a large bowl. Mix well. Sprinkle chicken drumsticks and thighs with salt and garlic pepper. Add chicken to the bowl and coat well. Place chicken into a baking dish.
• Bake in the preheated oven until chicken is golden brown and juices run clear, about 40 minutes.
• Meanwhile, combine tomatoes, jalapeno, onion, and cilantro in a bowl. Season with salt and juice of 1 lime.
• Remove chicken from the oven and serve with pan juices and a generous portion of salsa on top. Garnish with parsley.

PLUM-GLAZED ROAST CHICKEN

Steps:

• Preheat oven to 350°. Arrange oranges in a shallow roasting pan, cut sides down. Place chicken over oranges, breast side up. Mix garlic powder and salt; rub over the outside and inside of chicken. Tuck wings under chicken; tie drumsticks together., Roast 1-1/4 hours. Meanwhile, drain plums, reserving liquid. Remove pits from plums. Place plums in a food processor; process until pureed., In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add pureed plums and reserved plum liquid; stir in remaining ingredients. , Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, stirring occasionally, 10-15 minutes. Remove 3/4 cup mixture for glaze; reserve remaining mixture for sauce., Remove chicken from oven; brush chicken with some of the glaze. Roast until a thermometer inserted in thigh reads 170°-175°, brushing occasionally with remaining glaze, 3/4 to 1-1/4 hours longer. (Cover loosely with foil if chicken browns too quickly.), Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Reheat reserved sauce. Serve chicken with sauce.