Plum Wonderful Chicken Recipes

SAVORY STUFFED CHICKEN BREAST WITH PLUM GLAZE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a skillet over high heat. Using a paring knife, cut a pocket into the side of each breast. Place into skillet and sear until lightly browned on both sides, but not cooked through. Set aside.
• Combine cornbread, bacon, celery, onion, butter, and 1/4 cup chicken stock; mix until well combined. Stuff each breast with cornbread mixture.
• Bake in preheated oven for 25 minutes.
• While the chicken is baking, bring 1/3 cup chicken stock to a simmer. Whisk in plum jam, and simmer over medium-low heat until most of the chicken stock has evaporated.
• Pour plum glaze over chicken breasts, and cook for an additional 10 minutes and the center of the stuffed breast reaches 160 degrees F (70 degrees C).

CHICKEN WITH PLUM CHUTNEY

Steps:

• Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.
• Make chutney: To skillet, add remaining 1 tablespoon oil, onion, and jalapeno; cook until softened, about 3 minutes. Increase heat to medium-high; add plums, sugar, vinegar, curry powder, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.
• Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 minutes. Season with salt and pepper to taste. Serve chicken with chutney spooned on top.

SKILLET PLUM CHICKEN TENDERS

Steps:

• Combine garlic salt and lemon pepper; sprinkle mixture over chicken. In a large nonstick skillet, heat oil over medium-high heat; brown chicken. Add plums and red onion; cook and stir 1-2 minutes., Reduce heat. Stir in next 5 ingredients. Mix cornstarch and wine until smooth; gradually stir into pan. Cook, covered, until chicken juices run clear and plums are tender, about 10 minutes. Just before serving, sprinkle with toasted sesame seeds.

PLUM WONDERFUL CHICKEN

Steps:

• In a nonstick skillet, brown the chicken over medium heat for about 10 minutes. Remove chicken and place in a 3-quart baking dish. Drain off all but 1 tb. fat in the skillet; add onion, garlic and gingerroot. Cook until onion is tender. Stir together remaining ingredients and mix into onion mixture. Heat just to boiling. Reduce heat and simmer, covered, for 5 minutes. Spoon mixture over chicken in dish. Bake, uncovered, at 350 F. for 40 to 45 minutes or until chicken is done, spooning sauce over chicken occasionally. Recipe by: Better Homes & Gardens, 4/97 Posted to MC-Recipe Digest V1 #670 by hurlbert on Jul 13, 1997

PLUM WONDERFUL CHICKEN

Steps:

• Over medium heat in a large skillet, brown chicken in hot oil for about 10 minutes.
• Remove chicken and place in 3-quart baking dish.
• Reserve some of the drippings.
• Drain off all but 1 tablespoon of the fat drippings left in the skillet.
• Add onion, garlic, and gingerroot.
• Cook until this mixture is tender and soft.
• Combine the rest of the ingredients and carefully add to the onion mixture.
• Bring to boiling and then reduce the heat and simmer, covered, for about 5 minutes.
• Carefully pour this mixture over the chicken in the baking dish.
• Bake, uncovered, at 350°F, spooning sauce over chicken occasionally, for 45-55 minutes until the chicken is done.
• Garnish with the green onions.
• *We like our dark meat chicken to be falling off the bone tender, so I usually depart from the original recipe by lowering the heat and cooking for a much longer time. The meat is so soft then and that's how we like it.

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.