Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

6 Chicken breast halves 2 Garlic cloves; minced
-- (boned and skinned) 1 1/2 tb Brown sugar
3/4 c Dried prunes 1 tb Oregano
1/2 c Dried apricots 1/2 ts Salt
1 tb Olive oil 2 c Sweet potatoes; peeled,
3 tb White vinegar -- cut into 1/2-inch cubes
1/2 c Dry vermouth

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
Submitted By JOELL ABBOTT On 12-13-94

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