*  Exported from  MasterCook  *
 
             CHICKEN WITH APRICOTS, SWEET POTATOES, AND PRUNES
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Poultry                          Main dish
                 Low-fat
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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)
   
   * Adapted from “Eater’s Choice” by Ron & Nancy Goor
   * Published in: Nutrition Action Healthletter (CSPI)
   * Typed for you by Karen Mintzias
  
 
 
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