Clean Eating Mag: Five-Spice Chicken with Fresh Plum Sauce

Sauce
3 firm plums
1 tsp oil
2 tsp fresh ginger peeled and chopped
2 cloves of garlic, chopped
1 cup low-sodium chicken broth
1/4 tsp five-spice powder
1 tbsp honey

Chicken
1/4 cup sliced almonds
2 tsp Chinese five-spice powder
16 oz skinless chicken breasts
2 tsp oil

ONE: Prepare sauce: Cut plums in half and remove pits. Cut each half into 4 slices. In a medium saucepan, heat oil on medium. Add plums and ginger. Cook, stirring frequently, until plums begin to brown slightly, 3 to 4 minutes. Add garlic and cook, stirring often, for 2 minutes. Add broth and five-spice powder, cover and simmer for 4 minutes. Uncover and continue to cook at a steady simmer until liquid reduces by about two thirds and plums are soft. Stir in honey and continue simmering until sauce thickens slightly, About 2 minutes. (Sauce can be made up to 1 day in advance and refrigerated. Reheat on stovetop on low.)

TWO: Prepare chicken: Preheat oven to 400 degrees F. Place almonds in a heavy duty zip-top bag and crush with a rolling pin to make fine crumbs. Add five spice powder and shake to combine. Season both sides of chicken with salt and pepper. With a spoon, sprinkle half of almond mixture over chicken and lightly press into meat to help almonds adhere. Flip chicken over and repeat with remaining almond mixture on opposite side.

THREE: Heat oil in a large oven-safe skillet on medium-high. Add chicken and cook, without moving, until golden brown on bottom, about 5 minutes. Flip over and repeat on opposite side. Transfer skillet to oven and roast until thickest part of chicken is no longer pink and temperature reaches 170 degrees F on an instant read thermometer, 10 to 15 minutes.

FOUR: Place chicken on plate and top with about 1/3 cup plum sauce.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user LMDIENER.