Name: Chicken with Apricots, Sweet Potatoes, and Prunes
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

This Jesus of Nazareth, without money and arms, conquered more millions than Alexander, Caesar, Mohammed, and Napoleon; without science and learning, He shed more light on things human and divine than all philosophers and scholars combined; without the eloquence of schools, He spoke such words of life as were never spoken before or since, and produced effects which lie beyond the reach of orator or poet; without writing a single line, He set more pens in motion, and furnished themes for more sermons, orations, discussions, learned vocabulary, works of art, and songs of praise than the whole army of great men of ancient and modern times.

Philip Schaff

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

A Message from our Provider:

“God is bigger than any church”