10 chicken thighs
1/2 cup butter
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon prepared horseradish
2 tablespoons olive oil
1 teaspoon lemon juice
1 (1 ounce) square sharp crescent roll
Preheat oven to 350 degrees F (175 degrees C).
Take 1 tablespoon of butter and press it onto the plum halves to seal. Brush evenly with flour. Remove thighs from pan. Place in a shallow baking dish.
Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes
Heat olive oil in large skillet or wok over medium-high heat. Add lemon juice, and stir just enough to ensure that the lemon is dissolved. Allow chicken to cook, and turn over.
Remove chicken from pan and place on a plate or flat on a baking sheet. Roast 5 minutes per side, turning once, then turn again after 20 minutes. (Note: bring with you remaining butter and ground black pepper, or spread on top of baking sheet.)