Amount
Ingredient
Preparation



6

chicken breast halves, boneless and skinless





3/4
cup
prunes

dried



1/2
cup
apricots

dried



1
tablespoon
olive oil





3
tablespoons
white vinegar





1/2
cup
vermouth

dry



2
Garlic
cloves

minced



1 1/2
tablespoons
brown sugar





1
tablespoon
oregano





1/2
teaspoon
salt





2
cups
sweet potatoes, or yams

cut into 1/2 inch cubes

 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 35 degrees F. for 3-45 minutes, until the chicken and sweet potatoes are fully 
cooked.

Per Serving: Calories: 323           Protein: 3 grams               
Carbs: 3 grams Sodium: 251 mg          Fat: 5 grams (14% of 
calories) * Adapted from "Eater's Choice" by Ron and Nancy 
Goor * Published in: Nutrition Action Healthletter (CSPI) * 
Typed