Chicken with Apricots, Prunes, and Sweet Pots

* 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
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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.