Baked plum chicken delicious!

We just had our first meal of Baked plum chicken. It is really good!

I accidentally cooked it longer than I had intended -- about one and a half hours. Tasted great!

Everyone had seconds and there was concern that leftovers be available for snacking later.

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Review:

5 forks for flavor

Baked plum chicken -- In the works*

*"In the works" recipes are dishes I just made up and am cooking right now--

even as I write this blog entry.

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Half the fun of cooking is that delightful feeling of not knowing (yet) if a newly devised dish will work!

I just assembled something that I think will be tasty. It is baking right now, so here is how it is made:

• In a 9 x 13" baking dish, place:

2 pounds chicken breast, boneless and skinless (They were on sale this week!)
1 1/2 cups white rice
3 cups water
1 boy choy stalk, finely sliced
6 or 8 prunes, sliced
1 tablespoon butter or oil (omit if the chicken breast has skin)


My dilemma with this concoction was how to season it. I got out the curry powder and rediscovered the good old poultry seasoning. Opened each container and reminded myself of the flavors. Hmmmmmmmm . . . They both smell good!

I opted for the poultry seasoning this time because I think it will go with the prunes/plums better than curry powder. Maybe I will try this recipe next time with curry powder instead.

• Sprinkle with poultry seasoning.

• Bake at 350 degrees F for about an hour.

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(You can tell it is done when the chicken is not
pink inside and the rice has absorbed all the liquid.)

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I will keep you posted when I find out if the resulting meal is a success or not!