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Title: Chicken with apricots~ sweet potatoes~ & pr
Categories: Poultry, Main dish, Low-fat
Yield: 6 Servings
6 Chicken breast halves
-- (boned and skinned)
3/4 c Dried prunes
1/2 c Dried apricots
1 tb Olive oil
3 tb White vinegar
1/2 c Dry vermouth
2 Garlic cloves; minced
1 1/2 tb Brown sugar
1 tb Oregano
1/2 ts Salt
2 c Sweet potatoes; peeled,
-- cut into 1/2-inch cubes
Place the chicken breasts in a medium bowl or casserole. Combine the
prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar,
oregano, and salt. Pour over the chicken. Cover and marinate in the
refrigerator for several hours or overnight.
When you are ready to bake the chicken, place the sweet potato cubes
in a saucepan with water to cover. Bring to a boil and boil gently
for 3 minutes. Drain and set aside.
Remove the chicken from the marinade. Arrange the pieces in a shallow
baking pan. Spread the marinade over the chicken, cover with the
sweet potatoes, and bake covered at 350 degrees F. for 30-45 minutes,
until the chicken and sweet potatoes are fully cooked.
Per Serving: Calories: 323 Protein: 30 grams
: Carbs: 30 grams Sodium: 251 mg
: Fat: 5 grams (14% of calories)
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