Glazed Chicken with Fruit and Sweet Potatoes

Name: Glazed Chicken with Fruit and Sweet Potatoes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 1 3/4 cups Swanson Chicken Stock; 1 package (6 ounces) dried fruit bits or morsels*; 1/4 cup packed brown sugar; 1/4 teaspoon garlic powder; 1/4 teaspoon dried rosemary leaves, crushed; 4 bone-in chicken breast halves; 1 large sweet potato, cut into 1-inch pieces; 1 medium onion, cut into wedges

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Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Total: 40 min

Prep: 10 min
Cook: 30 min

Yield: 4 servings

Ingredients

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1 3/4 cups Swanson Chicken Stock

1 package (6 ounces) dried fruit bits or morsels*

1/4 cup packed brown sugar

1/4 teaspoon garlic powder

1/4 teaspoon dried rosemary leaves, crushed

4 bone-in chicken breast halves

1 large sweet potato, cut into 1-inch pieces

1 medium onion, cut into wedges

Directions

Heat 1 cup stock, fruit, brown sugar, garlic powder and rosemary in a 2-quart saucepan over medium heat to a boil.
Place the chicken, potato and onion into a roasting pan. Pour the stock mixture over all. Cover the pan.
Bake at 450 degrees F for 15 minutes. Pour the remaining stock into the pan. Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender.
*Use dark and golden raisins, apricots and apples.