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Ingredients |
6 chicken breast halves boned
3/4 cup dried prunes
1/2 cup dried apricots
1 tbsp olive oil
3 tbsp white vinegar
1/2 cup dry vermouth
2 garlic cloves, minced
1 1/2 tbsp brown sugar
1 tbsp oregano
1/2 tsp salt
2 cup sweet potatoes, peeled cut into ½-inch cubes
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Method: 1.
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. |
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2. Cover and marinate in the refrigerator for several
hours or overnight. 3. 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.
4. 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 °F.
5. For 30-45 minutes, until the chicken and sweet
potatoes are fully cooked. |
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