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Moroccan Chicken with Fruit and Olive Topping

Beau Gustafson; Melanie J. Clarke; Sabrina Bone; Mike Wilson
Yield 4 servings (serving size: 1 chicken breast half and about 1/3 cup fruit mixture)
The pairing of dried fruit and olives is also characteristic of other North African cuisines, such as Tunisian and Algerian. Serve over Israeli couscous, a pearl-like pasta; sprinkle with chopped green onions.

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

Nutrition Information

  • calories 346
  • caloriesfromfat 20 %
  • fat 7.5 g
  • satfat 1 g
  • monofat 4.3 g
  • polyfat 1.3 g
  • protein 40.6 g
  • carbohydrate 26 g
  • fiber 2.1 g
  • cholesterol 99 mg
  • iron 2.4 mg
  • sodium 591 mg
  • calcium 45 mg

How to Make It

  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.

  2. Heat remaining 1 teaspoon oil in pan. Add onion to pan; sauté 2 minutes until tender. Add garlic to pan; sauté 30 seconds. Add fruit and remaining ingredients to pan; cook 5 minutes or until liquid almost evaporates.