Honey-Glazed Chicken
with Clementines
Duda Farm Fresh Foods
½ cup Dandy clementine
juice (freshly squeezed)
1 tablespoon white
balsamic vinegar
1 teaspoon sea salt
Freshly ground pepper
2 tablespoons extra-virgin
olive oil
4 skinless chicken breasts,
with the ribs
3 cups thinly sliced
red onions
3 whole Dandy clementines
4 tablespoons honey
Place first 5 ingredients in a 1-gallon resealable
plastic bag and shake to combine. Add chicken, seal
the bag and refrigerate for 1 hour to overnight.
Preheat oven to 400°F.
Spread onions in an even layer in a baking dish
just large enough to hold the chicken in 1 layer.
Arrange the marinated chicken on top of the
onions, reserving the marinade.
Slice each clementine, unpeeled, into 4 horizontal
slices. Arrange 3 clementine slices on top of each
chicken breast. Pour the marinade over the chicken
and fruit. Drizzle 1 tablespoon of honey over each
clementine-topped chicken breast. Cover the pan
tightly with foil.
Bake for 20 minutes. Uncover and bake 15 minutes
longer, or until the internal temperature of the
chicken is 165°F. Remove from the oven and let
sit for 10 minutes. Makes 4 servings.
Spicy Chicken with Grilled Stone
Fruit, Mango and Kiwifruit
AJ Trucco/Blossom Hill/Fillmore-Piru Citrus/
Nature’s Partner/Mulholland Citrus/
The Oppenheimer Group
½ cup olive oil, divided
4 garlic cloves, grated
2 tablespoons
Worcestershire sauce
2 tablespoons
Dijon mustard
2 tablespoons paprika
4 boneless, skinless
chicken breasts
2 apricots, pitted
and quartered
2 peaches, pitted
and quartered
1 mango, peeled,
pitted and cubed
2 kiwifruit, peeled
and sliced
Sea salt
Freshly ground pepper
½ cup balsamic vinegar
2 tablespoons light
brown sugar
2 sprigs fresh rosemary,
leaves stripped
and chopped
Preheat a grill or grill pan to medium-high.
In a large bowl, combine ¼ cup oil, garlic,
Worcestershire sauce, mustard and paprika.
Add chicken, coat evenly and marinate for
15 minutes. Grill, turning once, until the juices
run clear and the chicken is cooked through,
about 5 minutes on each side.
Meanwhile, lightly drizzle apricots, peaches,
mango and kiwifruit with the remaining ¼ cup
oil and season to taste with salt and pepper.
Place on a lightly greased pan, place on the grill
and cook until the fruit darkens and caramelizes
on the edges, 4-5 minutes.
To make the sauce, mix vinegar, brown sugar
and rosemary in a small saucepan and bring to a
boil. Lower the heat and simmer until reduced
by half, 6-7 minutes.
Serve the chicken immediately with the fruit
alongside and the sauce drizzled over both.
Makes 4 servings.
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