Chicken w/apricots, prunes & sweet potat

Yield: 6 Servings

Measure Ingredient
6 \N Kip filets (boneless; skinless chicken breast halves)
¾ cup Dried prunes; pitted and halved
½ cup Dried apricots; halved
1 tablespoon Olive oil
3 tablespoons White vinegar
½ cup Dry vermouth
2 \N Cloves garlic; minced
1½ tablespoon Brown sugar
1 tablespoon Oregano
2 cups Sweet potatoes; peeled & cut in 1/2\" cubes

Date: Mon, 12 Feb 1996 10:25:25 +0100 From: Sykes.Kaye@... (Kaye Sykes) Recipe By: Eater's Choice (from j-day@...) 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 Serving Ideas : Serve with wild rice.

NOTES : Nice company dinner: Pretty and no last-minute preparation.




From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .

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