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Maple Chicken with Figs and Prunes 
 
INGREDIENTS:
  • 1/4 cup dry vermouth or white wine
  • 3 tablespoons Maple Grove Farms Pure Maple Syrup
  • 3 tablespoons red wine vinegar
  • 1 tablespoon capers
  • 1 teaspoon fennel seeds
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 bite size pitted prunes
  • 8 dried Calimyrna figs
  • 1 bay leafs
  • 1 garlic clove, minced
  • 4 - 4 oz chicken breasts, skinned, boned
  • 1/3 cup fat free, less sodium chicken broth
  • 2 tablespoons parsley, chopped fresh
DIRECTIONS:
Combine the first 12 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator for 2 hours, turning bag occasionally.

Preheat oven to 350F.

Arrange chicken mixture in a single layer in an 11 x 7 inch baking dish. Pour broth over chicken; cover with foil. Bake at 350F for 25 minutes. Uncover and increase oven temperature to 400F (do not remove from oven). Bake an additional 10 minutes or until done. Remove bay leaf. Sprinkle with parsley.

Yield 4 servings (serving size 1 chicken breast half, 2 figs, 2 prunes and 1/4 cup sauce)
 
YIELD:  4 Servings