Chicken with Apricots, Sweet Potatoes, & Prunes

Name: Chicken with Apricots, Sweet Potatoes, and Prunes
Yield: 6
Cuisine: Fusion
Ingredients: chicken breast halves, boneless, skinless; prunes; apricots; olive oil; white vinegar; vermouth; cloves; brown sugar; oregano; salt; sweet potatoes, or yams

Submitted by smartiepants01

YIELD

6 servings

PREP

15 min

COOK

40 min

READY

55 min

Ingredients

CHICKEN BREAST HALVES, BONELESS, SKINLESS *

CUP PRUNES
dried *

CUP APRICOTS
dried *

TABLESPOON OLIVE OIL

TABLESPOONS WHITE VINEGAR

CUP VERMOUTH
dry *

GARLIC CLOVES
minced *

1 ½

TABLESPOONS BROWN SUGAR

TABLESPOON OREGANO

TEASPOON SALT

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℉ (180℃). for 30 to 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) * Typed