*  Exported from  MasterCook Mac  *
 
               Chicken with Apricots, Prunes, and Sweet Pots
 
 Recipe By     : Eater’s Choice (from j-day@maroon.tc.umn.edu)
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Main courses, poultry*           Low-fat*
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6                    kip filets
      3/4  cup           dried prunes -- pitted and halved
      1/2  cup           dried apricots -- halved
    1      tablespoon    olive oil
    3      tablespoons   white vinegar
      1/2  cup           dry vermouth
    2      cloves        garlic -- minced
    1 1/2  tablespoons   brown sugar
    1      tablespoon    oregano
    2      cups          sweet pots, peeled & cut in 1/2 cubes
 
 Place chicken breasts in a medium-large bowl or casserole.
 Combine prunes, apricots, olive oil, vinegar, vermouth, garlic, 
 brown sugar, and oregano and pour over chicken.
 Cover and marinate in refrigerator for several hours or overnight.
 [Turn once or twice.]
 
 To prepare chicken:
 Preheat oven to 350F.
 Place 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 chicken from marinade. 
 Arrange in shallow baking pan. 
 Spread marinade over chicken.
 [Use large flat casserole for marinating and skip this business.]
 Sprinkle sweet pots over chicken.
 Bake for 30-45 minutes until chicken is fully cooked.
 
 Per serving: 301 calories, 7 sat.fat calories
 
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 Serving Ideas : Serve with wild rice.
 
 NOTES : Nice company dinner: Pretty and no last-minute preparation.