Chicken with Apricots, Sweet Potatoes, and Prunes

55 minutes Prep: 15 minutes Cook: 40 minutes

93 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

6		chicken breast halves, boneless and skinless
3/4	cup	prunes	dried
1/2	cup	apricots	dried
1	tablespoon	olive oil
3	tablespoons	white vinegar
1/2	cup	vermouth	dry
2	Garlic	cloves	minced
1 1/2	tablespoons	brown sugar
1	tablespoon	oregano
1/2	teaspoon	salt
2	cups	sweet potatoes, or yams	cut into 1/2 inch cubes

Directions

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) * Adapted from "Eater's Choice" by Ron and Nancy Goor * Published in: Nutrition Action Healthletter (CSPI) *

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Nutrition Facts

Serving Size 80g

Amount per Serving

Calories 93 21% of calories from fat

	% Daily Value*
Total Fat 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 222mg	9%
Total Carbohydrate 17.0g	6%
Dietary Fiber 2.0g	10%
Sugars 8.0g
Protein 1.0g	3%