Recipe for Chicken with Apricots, Prunes and Sweet Potat 
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Yield:
6 Servings
Ingredients:
Amount Ingredient
6 x Kip filets (boneless, skinless chicken breast halves)
3/4 cup Dried prunes, pitted and halved
1/2 cup Dried apricots, halved
1 tbl Olive oil
3 tbl White vinegar
1/2 cup Dry vermouth
2 x Cloves garlic, minced
1/2 tbl Brown sugar
1 tbl Oregano
Instructions:
Instructions: 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.

Serving Ideas : Serve with wild rice.

NOTES : Nice company dinner: Pretty and no last-minute preparation.

LOW-FAT

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