Tangy Lemon and Fig chicken

In the Jameson house, we rate our recipes by the "high-five" seal of approval. This distinguished rating system guarantees delicious meals! Leon gave this one a huge high-five. We enjoyed this entree with garlic and herb couscous and wilted spinach. Yum-o!

Ingredients

*1 lemon, juiced

*1/4 cup brown sugar

*1/4 cup white vinegar (Gretchen substitued pear infused balsamic white vinegar)

*1/4 cup water

*1 bag dried figs

*1 lemo, sliced

*4 chicken breasts

*salt to taste

*1 tablespoon chopped fresh parsley

*1 teaspoon dried parsley

1. Preheat oven to 400 degrees.

2. In a small bowl, combine lemon juice, brown sugar, vinegar, and water; set aside.

3. Place figs and lemon slices in the bottom of a glass baking dish. Arrange chicken on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.

4. Bake at 400 degrees for 50 minutes, basting frequently (turn figs if they begin to brown).

5. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on warmed plates. Skim any fat from cooking juices, then pour over chicken as sauce.

6. Garnish with fresh parsley. Serve.