| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 6 |
|
Kip filets (boneless; skinless chicken breast halves) |
| 3/4 |
c |
Dried prunes; pitted and halved |
| 1/2 |
c |
Dried apricots; halved |
| 1 |
tb |
Olive oil |
| 3 |
tb |
White vinegar |
| 1/2 |
c |
Dry vermouth |
| 2 |
|
Cloves garlic; minced |
| 1 1/2 |
tb |
Brown sugar |
| 1 |
tb |
Oregano |
| 2 |
c |
Sweet potatoes; peeled & cut in 1/2" cubes |
INSTRUCTIONS
Date: Mon, 12 Feb 1996 10:25:25 +0100
From: Sykes.Kaye@uniface.nl (Kaye Sykes)
Recipe By: Eater's Choice (from j-day@maroon.tc.umn.edu)
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.
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
LOW-FAT
From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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