Title: Chicken W/apricots, Prunes & Sweet Potat
Categories: Poultry
Yield: 6 Servings

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

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

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