Honey Orange Chicken

I love trying to figure out how to use ingredients that I already have, especially ones that I am trying to use up. (e.g. frozen veggies on their last leg, that can of beans that's been sitting around forever, a bag of crushed tortilla chips)

We have a giant container of honey that we purchased awhile back and haven't quite finished. It's getting to that stage where we have to microwave the container everytime we want to pour it, so I'm trying to use it up as fast as I can. Thus, adding it to chicken seemed a good idea. The rest of the recipe sort of came together as I looked around the kitchen.


NOTE: Yes, a better picture would have been nice, but we dished it up so fast that night (it was a quick dinner) that I didn't even think to take a picture.

Honey Orange Chicken
2 large boneless chicken breasts
1/4-1/2 C. honey (don't measure, just pour enough to cover the chicken)
2 clementines (small, easy-peel oranges)
1 scallion
Onion
Apples
Salt

In a dutch oven (or deep pan with a lid), place frozen chicken breasts side by side. Pour on the honey and sprinkle in a pinch of salt. Juice clementines into the pan, getting all the pulp you can onto the chicken as well. Cover.

Cook on medium-high heat for 15-20 minutes, then turn. Add thinly sliced onion, apples, and scallions. Cook the other side for 10 minutes.

When the chicken is done, turn off the heat, remove chicken from the pan and slice somewhat thinly across the grain of the meat. Return to pan and toss to coat in the velvety, sweet honey-orange sauce. Serve over rice if desired.