I don't know if this is the one you're looking for: PLUM GOOD JAMAICAN CHICKEN Prep Time: 15 Minutes Cook/Bake Time: 15 Minutes Servings: 4 Ingredients  4 boneless skinless chicken breast halves  1 1/2 teaspoons Jamaican jerk seasoning, divided  3 tablespoons butter, divided  1 cup orange juice  1/2 cup (about 3 ounces) coarsely chopped dried plums  1/2 cup chopped red bell pepper  1 tablespoon lime juice Preparation Rub 1 teaspoon of the jerk seasoning onto chicken breasts. In large skillet, heat 1 tablespoon of the butter over medium heat until melted. Add chicken; cook 10 minutes or until done, turning once. Remove chicken to serving platter; keep warm. Add remaining jerk seasoning, remaining butter, orange juice, dried plums, bell pepper and lime juice to skillet. Bring to a boil; reduce heat and simmer 5 minutes or until sauce is slightly thickened. Spoon over chicken. ------------------------------------------------ Here's another one with green beans: PLUM GOOD CHICKEN THIGHS Ingredients 1 1/4 lbs Chicken thighs 1/2 tsp Chinese five-spice powder 3 Gree onions 1 tbsp Olive oil 1/2 cup Chicken broth 1/2 cup Plum jam 2 tbsp Basmaic vinegar 12 oz Green beans 1pkg Heat and serve precooked brown rice Preparation 1. Toss thighs with 5 spice powder and 1/2 tsp salt. From dark-green end of onions, finely chop enough for two tbsp; reserve for garnish. Cut remainder of onions into 1 in pieces, set aside. 2. In 12-in skillet, heat oil on med-high until hot. Add thighs and cook 10 min or until they're browned and lose their pink color, turning once. Transfer thighs to plate, cover to keep warm. 3. In drippings in skillet, on med, cook 1- inch onion pieces 4 min or until lightly browned. Stir in broth, jam and vinegar; heat to boiling. Reduce heat to med and cook 3-4 min or until sauce is syrupy. Return chicken to skillet and turn to coat with sauce. 4. Cook beans and rice as labels direct; serve with chicken; sprinkled

Here's my avorite recipe, I've made it many times. Siam Restaurant's General Tso's Chicken 1/2 cup cornstarch 1/4 cup water 11/2teaspoons minced garlic 11/2 teaspoons minced gingerroot 3/4 cup sugar 1/2 cup soy sauce 1/4 cup cup white vinegar 1/4 cup sherry 11/2 cups hot chicken broth 1 teaspoon MSG(monosodium gluconate), optional 3 lbs. deboned dark chicken meat, cut into large chunks 1/4 cup soy sauce 1 teaspoon white pepper 1 egg About 1 cup cornstarch 1 cup vegetable oil, plus more for stir-frying 2 cups diced green onion 16 small dried hot peppers To make sauce, mix 1/2 cup cornstarch and the water together. Add garlic, ginger, sugar, 1/2 cup soy sauce, the vinegar and wine. Add chicken broth and MSG, if desired, and stir until sugar dissolves. Refrigerate until needed. In seperate bowl, mix chicken, 1/4 cup soy sauce and the white pepper. Stir in the egg. Add about 1 cup cornstarch, until chicken is coated evenly. Add 1 cup oil to seperate pieces. Divide chicken into small quantities and deep-fry @ 350 until crispy. Drain on paper towel. Place a small amout of oil in a wok and heat until wok is hot. Add green onions and peppers and stir-fry briefly. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens, adding water or cornstarch as needed for the right consistency. Serve with rice. Makes 6 to 8 servings. Nancy

Ruthanna, Here is a rather "dressy" chicken liver recipe I cut out of the Boston Globe a number of years ago. I made it once, and my husband almost swooned! I'll type it just as it appeared. JOE SIMONE'S CHICKEN LIVERS COOKED IN MILK "Joe Simone of Tosca restaurant in Hingham soaks chicken livers in milk for a couple of hours before sauteing them in oil. He says it tenderizes the livers and gives them a cleaner flavor. To them he adds apricots, dates, and other dried fruits soaked in the Italian wine vin santo, plus pancetta and onions." 1/2 cup dried apricots, snipped into thin strips 1 cup whole pitted dates 1/4 cup golden raisins 2 tablespoons currants 1 cup vin santo (Italian dessert wine) or another sweet wine 2 pounds chicken livers 2 cups whole milk Kosher salt and fresly ground black pepper, to taste Flour (for dredging) 1/2 cup olive oil 2 slices (1/4 inch thick) pancetta, coarsely chopped 2 onions, coarsely chopped 2 tablespoons chopped fresh thyme 2 tablespoons chopped fresh sage 1/2 cupe chicken stock 2 tablespoons butter, cut into 4 pieces Half a day in advance, soak the apricots, dates, raisins and currants in the wine. Set them aside at room temperature. Several hours before cooking, rinse and clean the chicken livers, removing any veins. In a large bowl, combine them with the milk and stir gently. Cover with plastic wrap and refrigerate for 2 to 4 hours. With a slotted spoon, lift the livers from the milk. Pat them dry with paper towels. Sprinkle them with salt. Place the flour on a plate. Dredge the livers in the flour, shaking off the excess. Have on hand a plate with a double thickness of paper towel. In a large skillet, heat the oil (there should be a thin film on the bottom of the pan). When the oil is very hot but not smoking, cook the livers in batches, without crowding them. Brown them well on both sides. Transfer them to the paper towels to drain, and cook any remaining livers in the same way. Remove the fat from the skillet. Add the pancetta and onions and cook them over medium-high heat for 10 minutes or until the onions are soft and the pancetta is crisp. Add the fruit and any wine left in the bowl to the skillet along with the sage and the thyme. Cook over high heat, scraping any brown bits that cling to the bottom of the pan. Add the stock and bring to a boil. Turn down the heat slightly and cook the sauce until it is reduced by half. Add the butter and swirl it around the pan just until it melts. Return the chicken livers to the pan and warm them through. Sprinkle with salt and pepper. Serve at once. Makes 6 servings. (We enjoy chicken livers with roasted, mashed buttercup squash and sauteed broccolini, which is how I think I served this delicious rendering). seagrass

i can't believe i chopped off the original poster's name and i apologize for that--i think it belongs to "dances in garden". if not, please step forward and correct me! but this was a good dish that was kind of fun to prepare and eat: Barbecued Chinese Chicken Lettuce Wraps 2 cups, 4 handfuls, fresh shiitake mushrooms 1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders 2 tablespoons light colored oil, such as vegetable oil or peanut oil Coarse salt and coarse black pepper 3 cloves garlic, chopped 1 inch ginger root, finely chopped or grated, optional 1 orange, zested 1/2 red bell pepper, diced small 1 small tin, 6 to 8 ounces, sliced water chestnuts, drained and chopped 3 scallions, chopped 3 tablespoons hoisin, Chinese barbecue sauce, available on Asian foods aisle of market 1/2 large head iceberg lettuce, core removed, head quartered Wedges of navel orange -- platter garnish Remove tough stems from mushrooms and brush with damp towel to clean, Slice mushrooms. Chop chicken into small pieces. Preheat a large skillet or wok to high. Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or 2. Add mushrooms and cook another minute or two. Add salt and pepper to season, then garlic and ginger. Cook a minute more. Grate zest into pan, add bell pepper bits, chopped water chestnuts and scallions. Cook another minute, continuing to stir fry mixture. Add hoisin Chinese barbecue sauce and toss to coat the mixture evenly. Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side. Add wedged oranges to platter to garnish. To eat, pile spoonfuls into lettuce leaves, wrapping lettuce around fillings and squeeze an orange wedge over. I was trying to replicate my favorite lettuce wraps from PF Chang's, so I changed a few things. I used ground turkey instead of chicken tenders, skipped the orange, added more complexity to the sauce, and had cilantro, basil and lime wedges on the plate for people to add to the wraps. This is what I added to the hoisin sauce: 5 tsp sweet chili sauce, 2 tsp sesame oil, 1 TBSP sherry, 2 TBSP rice vinegar, 3 TBSP oyster sauce, and juice from half a lime. I think this made them much tastier. They were unbelievably delicious!! A keeper for company. i really enjoyed this but my husband didn't so i've only made it once. i certainly would be happy to make it for lunch with the girlfriends though! Braised Greek Chicken and Artichokes 1 tablespoon olive oil 4 chicken breast halves with skin and bones 2 6-ounce jars marinated artichoke hearts, drained 2 tablespoons marinade reserved 3/4 cup canned low-salt chicken broth 1 tablespoon fresh lemon juice 1 teaspoon grated lemon peel 1/4 teaspoon dried crushed red pepper 3 tablespoons chopped fresh oregano Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add to skillet and sautchicken until browned on all sides, about 10 minutes. Add 2 tablespoons reserved marinade, broth, lemon juice, peel, and crushed pepper. Reduce heat to low, cover and simmer until chicken is almost cooked through, about 10 minutes. Uncover; stir in artichokes and 2 tablespoons oregano. Simmer until liquid is slightly reduced and chicken is cooked through, about 5 minutes. Stir in 1 tablespoon oregano. Season with salt and pepper; serve. Makes 4 servings. Bon Appétit December 2001 and we both liked this one really well: ORANGE HONEY-BAKED CHICKEN -- Daisy 1 cup orange juice 1 tablespoon lemon juice 3 tablespoons honey 1/2 teaspoon finely grated orange rind 1/2 teaspoon ginger 4 boned chicken breast fillets (about 500g) 2 tablespoons orange marmalade (1/8 tsp red pepper flakes) (2 T peanut butter added into the sauce to be reduced) Preheat oven to 200C. In baking dish, mix together orange juice, lemon juice, 2 tablespoons honey, orange peel and ginger. Add chicken pieces, turning to coat all sides. If time permits, let chicken marinate for 10 minutes. Bake, uncovered, for 8 minutes, baste with pan juices. Bake an additional 8 minutes, baste again. Glaze chicken with a mixture of marmalade and remaining 1 tablespoon honey, continue to bake 8-10 minutes or until done. Transfer chicken to serving plate. Reduce pan juices until thickened and pour over chicken, garnish with orange slices.