6 skinless chicken breast halves, (2 1/4 lbs total)
1 cup mixed diced dried fruit
1/2 cup chopped onion - (abt 1 small)
1/4 cup chopped chutney
3 garlic cloves, minced
1 tsp curry powder - (to 1 1/2)
1 tsp ground cumin
1/4 tsp ground red pepper
1/4 tsp ground allspice
2 1/2 cups defatted low-sodium chicken broth
1/2 cup dry sherry
= (or apple juice)
3 cups hot cooked rice
= (or couscous)


Preheat oven to 350 degrees. Arrange chicken, breast-side up, in single layer in 13- by 9-inch baking pan. Place dried fruit around chicken.
Combine onion, chutney, garlic, curry powder, cumin, red pepper and allspice in medium bowl; stir in chicken broth and sherry. Pour mixture over chicken and fruit.
Cover; bake 30 minutes. Uncover; bake about 15 minutes or until chicken is no longer pink in center and juices run clear. Remove chicken from pan; arrange over rice on serving platter.
Process half the fruit and half the liquid mixture from pan in food processor or blender until smooth; spoon over chicken. Discard remaining liquid mixture. Arrange remaining fruit over chicken.
This recipe yields 6 servings.
Exchanges Per Serving: 2 Starch, 3 Meat, 1 1/2 Fruit, 1/2 Vegetable.
Nutrition Facts: Calories 383; Calories from fat 7%; Total Fat 4g; Saturated Fat 1g; Protein 29g; Carbohydrates 52g; Cholesterol 69mg; Sodium 81mg; Dietary Fiber 3g.
Comments: The intense, sweet flavor and chewy texture of dried fruit is highlighted by curry and other flavorings in this simple entree. Leftover dried fruit may be sprinkled over cereal or tossed in pilafs or stuffings. Remember that a little goes a long way -- although low in fat, dried fruit is higher in calories than fresh fruit.