Tangy Lemon-Plum Chicken

• 3 large bone-in chicken breasts, with skin
• garlic powder
• salt
• 2 tablespoons butter
• 1/2 onion, chopped
• 1 (14 ounce) can purple plums, drained and pitted
• 1 (6 ounce) can frozen pink lemonade concentrate
• 4 tablespoons chili sauce
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon clove
• 1 teaspoon Dijon mustard
• 3/4 teaspoon Tabasco sauce, to taste

1. Puree plums in a blender.
2. Saute onion in butter until tender (do not brown).
3. Add plum puree and the rest of the ingredients (except chicken).
4. Simmer together 15 minutes.
5. Sprinkle chicken with garlic powder and salt to taste.
6. Bake covered at 350 degrees for about 30 minutes, then uncover and spoon on half of the plum sauce, spreading evenly.
7. Raise oven heat to 400 degrees and return chicken to oven for 15 more minutes.
8. Baste chicken with the rest of the sauce and return to the oven for another 15 minutes.
9. Alternatively,this is also wonderful grilled!
10. Grill over medium coals until almost done, then baste frequently with plum sauce; can serve extra on the side.

chicken breasts, garlic, salt, butter, onion, purple plums, concentrate, chili sauce, worcestershire sauce, clove, mustard, tabasco sauce

Taken from www.food.com/recipe/tangy-lemon-plum-chicken-82140 (may not work)