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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Oven
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 431
% Daily Value**
Total Fat 18g
Saturated Fat 5g
Unsaturated Fat 3g
Cholesterol 193mg
Sodium 229mg
Total Carbohydrate 17g
Dietary Fiber 2g
Sugars 1g
Protein 40g
Vitamin A  23%Vitamin C  4%
Calcium  3%Iron  16%
Potassium  41%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Chicken Breast with Dried Apricots and Cranberries

Recipe Tags: Poultry Recipes

Date Added: February 03, 2010


1 1/2 Cups Dry White Wine (150ml)
1 Teaspoon Ground Cumin Seed divided
6 Chicken Breasts 1 lb each skin-bone and split
1/4 Teaspoon Cinnamon (generous)
1 Teaspoon Cilantro or cumin (1/2 t.)
1/2 Teaspoon Dry Mustard optional
1 Teaspoon Paprika (Hungarian if possible) [I use half hot, half mild]
1 Cup Dried Apricot quartered
1 Red Onion halved and sliced
1/2 Cup Cranberry dried
1 Cup Chicken Broth regular strength
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1. Preheat oven to 375 degrees.

2. In a saucepan heat wine just to boiling. Remove from heat, add apricots, and soak for 10 minutes.

3. Drain, reserving wine and apricots separately.

4. In a large, heavy casserole arrange chicken pieces, skin-side up and sprinkle with onion, spices, salt, pepper, plumped apricots and cranberries.

5. Combine reserved wine and stock and pour over all.

6. Cover casserole tightly and bake until chicken is very tender, 50 to 60 minutes.

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Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with MSG, Poultry, Sulfites, Apricot, Fructose Malabsorption, Mustard, Cilantro, Onion allergies.
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