Moroccan Chicken with Fruit
By mdyess
Ingredients
- 1 tablespoon olive oil, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 4 (6-ounce) skinless, boneless chicken breasts
- 1/2 cup prechopped onion
- 2 teaspoons bottled minced garlic
- 3/4 cup dried mixed fruit
- 1/2 cup dry white wine
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup chopped pitted green olives
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Details
Preparation
Step 1
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Sprinkle 1/2 teaspoon
salt, 1/4 teaspoon pepper, and thyme evenly over chicken. Add chicken to pan; cook 4 minutes
on each side or until done. Remove from pan; cover and keep warm.
Heat remaining 1 teaspoon oil in pan. Add onion to pan; saute 2 minutes until tender. Add garlic
to pan; saute 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until
liquid almost evaporates.
Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup fruit mixture)
CALORIES 346 (20% from fat); FAT 7.5g (sat 19,mono 4.3g,poly 1.3g); PROTEIN 40.6g;
CHOLESTEROL 99mg; CALCIUM 45mg; SODIUM 591mg; FIBER 2.1g; IRON 2.4mg;
CARBOHYDRATE 26g
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