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Put chicken in a baking dish and add some pantry staples. Let it bake, and presto! You’ll have a sweet, succulent main course before you know it. Add rice or potatoes and an Asian frozen veggie mix, and supper is served. —Gwyn Brandt, Hibbing, Minnesota
This recipe is:
Originally published as Honey Roasted Chicken in
Simple & Delicious
October/November 2012, p32
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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