Moroccan Chicken with Fruit and Olive Topping

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.

Yield: 4 servings (serving size: 1 chicken breast half and about 1/3 cup fruit mixture)

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

Preparation

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; 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.

Nutritional Information

Calories:

346 (20% from fat)

Fat:

7.5g (sat 1g,mono 4.3g,poly 1.3g)

Protein:

40.6g

Carbohydrate:

26g

Fiber:

2.1g

Cholesterol:

99mg

Iron:

2.4mg

Sodium:

591mg

Calcium:

45mg