Chicken With Apricots, Sweet Potatoes, And Prunes

Recipe Ingredients

6		Chicken breast halves - - (boned and skinned
3/4 cup	177ml	Dried prunes
1/2 cup	118ml	Dried apricots
1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	White vinegar
1/2 cup	118ml	Dry vermouth
2		Garlic cloves - minced
1 1/2 tablespoons	22ml	Brown sugar
1 tablespoon	15ml	Oregano
1/2 teaspoon	2.5ml	Salt
2 cups	474ml	Sweet potatoes; peeled - - cut into 1/2-inch

Recipe Instructions

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.

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

Source:
Penelope Casas

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