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PHPRecipeBook 4.08

Recipe Name: Chicken with Fruit and Olives Submitted by: Ryan
Source: Source Description:
Ethnicity: Greek Last Modified: 7/30/2004
Base: Poultry Comments:
Course: Entree Kelly makes this really well 
Difficulty: Intermediate
Preparation Time: 60+ Minutes
Number of Servings: 6

1/4 Cup(s) vinegar, red wine
3 Tablespoon(s) extra virgin oil, olive
1/2 Teaspoon(s) salt
1/4 Teaspoon(s) freshly ground pepper, black
4 Clove(s) garlic
1/2 Cup(s) chopped, pitted prunes
1/2 Cup(s) chopped, dried apricots
1/2 Cup(s) pitted olives, green
3 Pound(s) skinless, bone-in chicken breast
1 Cup(s) dry wine, white cooking
1/2 Cup(s) chopped fresh flat-leaf parsley
Combine vinegar, olive oil, salt, pepper, and garlic in a 13 x 9 inch baking dish, stirring with a whisk. Add prunes, apricots, and olives; toss well to coat. Add chicken, turn to coat. Cover and chill at least 6 hours or overnight.

Preheat oven to 450 degrees.

Pour wine around, but not over, the chicken; let stand 15 minutes. Bake at 450 for 35 minutes or until chicken is done; let stand 15 minutes. Sprinkle with parsley. Cover and refrigerate at least 2 hours or overnight. Remove chicken from the bones; discard bones. Return chicken to fruit mixture; let stand 15 minutes. Serve with a slotted spoon.

calories: 328
fat: 9.6g
protein: 38.2g
carb: 19g
fiber: 2.4g
cholesterol: 102mg
iron: 2.7mg
sodium: 393mg
calcium: 42mg

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