Title: Chicken with apricots sweet potatoes & prunes
 Categories: Poultry, Main dish, Low-fat
      Yield: 6 Servings
 
      6    Chicken breast halves
           -- (boned and skinned)
    3/4 c  Dried prunes
    1/2 c  Dried apricots
      1 tb Olive oil
      3 tb White vinegar
    1/2 c  Dry vermouth
      2    Garlic cloves; minced
  1 1/2 tb Brown sugar
      1 tb Oregano
    1/2 ts Salt
      2 c  Sweet potatoes; peeled,
           -- 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 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