Carol Hart
Florence, OR

6 Foster Farms chicken breast halves, boneless and skinless
3 medium plums, pitted and cut into wedges
2 Tbls honey
1/8 tsp ground cloves
1/8 tsp ground cardamom
1/8 tsp dried red pepper flakes
1/4 cup orange juice
1 Tbls canola oil
1 Tbls butter
1/4 tsp salt
2 green onions, cut into 1” pieces
1 Tbls corn starch
1/2 cup chicken broth
2 packages (10 oz) sugar snap peas, frozen
1 orange, peeled and sectioned
2 Tbls toasted sesame seeds

In medium bowl, combine plums, honey, cloves, cardamom, red pepper flakes and orange juice.  Stir well to combine.

Pound chicken breast halves to an even thickness. In large skillet over medium-high heat, warm canola oil and butter.  Place chicken in pan and cook, turning, about five minutes on each side, or until well browned.  Stir in plum mixture, salt and onions.  In small bowl, dissolve cornstarch in chicken broth; add to pan.  Reduce heat to medium-low, cover and simmer about 5 minutes, stirring occasionally.  During last minute of cooking, add sugar snap peas.

Remove chicken from heat.  Stir in orange sections.  Sprinkle with sesame seeds before serving.