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Prep 15min
Total60min
Servings4
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Ingredients
Basting Sauce
1/4
cup orange marmalade
2
tablespoons orange juice
1
tablespoon balsamic vinegar
1
teaspoon dried thyme leaves
1/4
teaspoon salt
1/8
teaspoon pepper
Chicken and Vegetables
4
bone-in skinless chicken breasts
2
medium dark-orange sweet potatoes, peeled, cut into 1-inch cubes
1
medium onion, cut into 8 wedges
1
teaspoon olive oil
1/3
cup sweetened dried cranberries
1/4
cup orange juice
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Steps
1
Heat oven to 375°F. In 1-quart saucepan, cook basting sauce ingredients over low heat 3 to 4 minutes, stirring occasionally, until marmalade is melted.
2
In 15x10x1-inch pan, place chicken breasts. Brush with half of the basting sauce. In medium bowl, toss potatoes and onion with oil; place around chicken. Bake 25 minutes.
3
Meanwhile, in small bowl, soak cranberries in 1/4 cup orange juice.
4
Brush chicken again with remaining basting sauce. Stir gently to coat vegetables with pan juices. With slotted spoon, sprinkle cranberries over vegetables; drizzle with juice. Bake about 20 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F), and vegetables are tender.
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The marmalade basting sauce delivers great flavor without adding any fat. Try it with pork tenderloin.
Sweet potatoes are an excellent source of vitamin A and a good source of vitamin C.
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Nutrition Facts
Serving Size:1 Serving
Calories
340
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
75mg
25%
Sodium
220mg
9%
Total Carbohydrate
46g
15%
Dietary Fiber
3g
12%
Sugars
26g
Protein
28g
% Daily Value*:
Vitamin A
260%
260%
Vitamin C
35%
35%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Starch; 1 Fruit; 3 Other Carbohydrate; 3 Very Lean Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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