| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Main dish, Low-fat |
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breast halves (boned and skinned) |
| 3/4 |
c |
Dried prunes |
| 1/2 |
c |
Dried apricots |
| 1 |
tb |
Olive oil |
| 3 |
tb |
White vinegar |
| 1/2 |
c |
Dry vermouth |
| 2 |
|
Garlic cloves; minced |
| 1 1/2 |
tb |
Brown sugar |
| 1 |
tb |
Oregano |
| 1/2 |
ts |
Salt |
| 2 |
c |
Sweet potatoes; peeled, cut into 1/2-inch cubes |
INSTRUCTIONS
Place the chicken breasts in a medium bowl or casserole. Combine the
prunes, apricots, olive oil, vinegar, vermouth, garlic, brown sugar,
oregano, and salt. Pour over the chicken. Cover and marinate in the
refrigerator for several hours or overnight.
When you are ready to bake the chicken, place the 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 the chicken from the marinade. Arrange the pieces in a shallow
baking pan. Spread the marinade over the chicken, cover with the sweet
potatoes, and bake covered at 350 degrees F. for 30-45 minutes, until the
chicken and sweet potatoes are fully cooked.
Per Serving:
Calories: 323 Protein: 30 grams Carbs: 30 grams
Sodium: 251 mg Fat: 5 grams (14% of calories)
* Adapted from "Eater's Choice" by Ron & Nancy Goor
* Published in: Nutrition Action Healthletter (CSPI)
* Typed for you by Karen Mintzias
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/54lowfat.zip
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