Weekly Winner – The Rebranding of the Prune

Have you noticed you can’t buy prunes anymore?  They are now “dried plums”  I guess the time has come to make the lowly prune a bit more hip and sexy.  Let’s face it, there really is nothing sexy about a prune.  However I love them… both in the original plum version and the dried state.  Which brings me to my Weekly Winner recipe for Double Plum Baked Chicken.  I made this for a “Girls’ Night In” dinner this week and it was a big hit.  Incredibly easy and surprisingly moist and flavorful.  The recipe comes from Cooking Light Magazine.

 

 

 

 

 

 

 

 

 

Double Plum Baked Chicken

Ingredients:

Serves 4

  • 1 tablespoon olive oil, divided
  • 1/3 cup sliced shallots
  • 2 teaspoons minced peeled fresh ginger
  • 1/2 cup plum wine
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 1 teaspoon chile sauce (such as sambal oelek)
  • 1 teaspoon Chinese mustard
  • 1/2 cup halved dried plums (about 9)
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup (1/2-inch) slices green onions

Preparation:

  1. 1. Preheat oven to 425°.
  2. 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. 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.

 

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