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  • Chicken With Apricots, Prunes And Sweet Potat

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    Chicken With Apricots, Prunes And Sweet Potat
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 x Kip filets (boneless, skinless chicken breast halves)
    • 3/4 c. Dry prunes, pitted and halved
    • 1/2 c. Dry apricots, halved
    • 1 Tbsp. Extra virgin olive oil
    • 3 Tbsp. White vinegar
    • 1/2 c. Dry vermouth
    • 2 x Cloves garlic, chopped
    • 1 1/2 Tbsp. Brown sugar
    • 1 Tbsp. Oregano
    • 2 c. Sweet potatoes, peeled & cut in 1/2" cubes

    Directions

    1. Place chicken breasts in a medium-large bowl or possibly casserole. Combine prunes, apricots, extra virgin olive oil, vinegar, vermouth, garlic, brown sugar, and oregano and pour over chicken. Cover and marinate in refrigerator for several hrs or possibly overnight. [Turn once or possibly twice.]
    2. 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 min. Drain and set aside.
    3. 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 min till chicken is fully cooked.
    4. Serving Ideas : Serve with wild rice.
    5. NOTES : Nice company dinner: Pretty and no last-minute preparation.
    6. LOW-FAT

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