Bone-in, unskinned chicken breast halves work well for roasting because the meat stays moist in the oven's high heat. Substitute dried apricot halves for dried plums, if you prefer. (Serves 4)
","edit_created":true,"id":10733,"legacy_id":"10000001970131","name":"Roasted Chicken with Dried Plums and Shallots Menu","profile_id":null,"ratings_count":0,"servings":null,"short_url":null,"sortable_name":"roasted chicken with dried plums and shallots menu","total_ratings_score":0,"updated_at":"2011-04-26T17:39:24-04:00","average_rating":0,"permalink":"roasted-chicken-with-dried-plums-shallots-menu-10000001970131","editorial_menu_data":{"ad_key_value_pairs":null,"bitly_url":null,"body":"* Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add 1 pound quartered trimmed Brussels sprouts, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté 3 minutes. Add 3 thinly sliced garlic gloves; sauté 2 minutes or until lightly browned. Add 3 tablespoons water; cover and cook 3 minutes or until Brussels sprouts are tender. Drizzle with 1 tablespoon honey; toss well to coat.
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