Holiday Honey Chicken with Fruit Recipe

• 2 cups orange juice
• 1 cup honey
• 2 tablespoons fresh lemon juice
• 1 to 2 tablespoons grainy mustard
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 5- to 6-ounce skinless, boneless chicken-breast halves, trimmed
• 1 cup pitted prunes
• 1 cup dried apricot halves

1. In a medium bowl, whisk together the orange juice, honey, lemon juice, mustard, salt, and pepper.
2. Place the chicken breasts in a shallow glass dish or a large zip-top freezer bag.
3. Pour the marinade over the chicken, or seal and squish the bag to coat it.
4. (If using a bag, place in a bowl to guard against leaks.)
5. Marinate the chicken in the refrigerator for 2 to 3 hours or overnight.
6. To bake, preheat the oven to 350 degrees F. Grease a large roasting pan.
7. Arrange the chicken in a single layer in the prepared pan, and scatter the dried fruit over and around the chicken.
8. Pour half of the marinade over the chicken, discarding the remainder.
9. Bake, basting the chicken and pressing the fruit down into the juices once or twice, until the chicken is no longer pink in the thickest part, about 45 minutes.
10. Serve the chicken with the fruit and pan juices.

orange juice, honey, lemon juice, grainy mustard, kosher salt, freshly ground black pepper, prunes, apricot halves

Taken from www.chowhound.com/recipes/holiday-honey-chicken-with-fruit-11653 (may not work)