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Ingredientes
- 6 x Chicken breast halves (boned and skinned)
- 3/4 c. Dry prunes
- 1/2 c. Dry apricots
- 1 Tbsp. Extra virgin olive oil
- 3 Tbsp. White vinegar
- 1/2 c. Dry vermouth
- 2 x Garlic cloves, chopped
- 1 1/2 Tbsp. Brown sugar
- 1 Tbsp. Oregano
- 1/2 tsp Salt
- 2 c. Sweet potatoes, peeled, cut into 1/2-inch cubes
Direcciones
- Place the chicken breasts in a medium bowl or possibly casserole. Combine the prunes, apricots, extra virgin olive oil, vinegar, vermouth, garlic, brown sugar, oregano, and salt. Pour over the chicken. Cover and marinate in the refrigerator for several hrs or possibly 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 min. Drain and set aside.
- Remove the chicken from the marinade. Arrange the pcs 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 min, till the chicken and sweet potatoes are fully cooked.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 6 servings | |
| Calories 355 | |
| Calories from Fat 138 | 39% |
| Total Fat 15.32g | 19% |
| Saturated Fat 4.06g | 16% |
| Trans Fat 0.17g | |
| Cholesterol 89mg | 30% |
| Sodium 301mg | 13% |
| Potassium 605mg | 17% |
| Total Carbs 23.9g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 13.05g | 9% |
| Protein 30.22g | 48% |
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