Glazed Chicken with Fruit & Sweet Potatoes
You just have to try this unique way to bake chicken...it combines sweet and savory ingredients to give you really delicious results. And it's on the table in 45 minutes!
Ingredients
1.75 cups Swanson® Chicken Broth
7 ounces (1 package) dried fruit bitsor morsels
0.25 cup packed brown sugar
0.25 teaspoon garlic powder
0.25 teaspoon dried rosemary leaves, crushed
4 bone-in chicken breast half
1 large sweet potato, peeled and cut into 1-inch pieces
1 medium onion, cut into wedges
7 ounces (1 package) dried fruit bitsor morsels
0.25 cup packed brown sugar
0.25 teaspoon garlic powder
0.25 teaspoon dried rosemary leaves, crushed
4 bone-in chicken breast half
1 large sweet potato, peeled and cut into 1-inch pieces
1 medium onion, cut into wedges
Instructions
Heat 1 cup broth, 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 broth mixture over the chicken and vegetables. Cover the pan.
Bake at 450°F. for 15 minutes. Uncover the pan. Pour the remaining broth into the pan.
Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender.
Place the chicken, potato and onion into a roasting pan. Pour the broth mixture over the chicken and vegetables. Cover the pan.
Bake at 450°F. for 15 minutes. Uncover the pan. Pour the remaining broth into the pan.
Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender.
Glazed Chicken with Fruit & Sweet Potatoes
You just have to try this unique way to bake chicken...it combines sweet and savory ingredients to give you really delicious results. And it's on the table in 45 minutes!
Directions
Print
Heat 1 cup broth, 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 broth mixture over the chicken and vegetables. Cover the pan.Bake at 450°F. for 15 minutes. Uncover the pan. Pour the remaining broth into the pan.Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender.
Ingredients
1.75 cups Swanson® Chicken Broth7 ounces (1 package) dried fruit bitsor morsels0.25 cup packed brown sugar0.25 teaspoon garlic powder0.25 teaspoon dried rosemary leaves, crushed4 bone-in chicken breast half1 large sweet potato, peeled and cut into 1-inch pieces1 medium onion, cut into wedges
Chicken Tomato Alfredo
Sautéed chicken is enhanced by the addit...
Lemon Chicken with Thyme
Lemon and thyme work together to give our ...
Classic Roasted Chicken with Pan Gr...
Nothing says comfort food quite like a per...
Baked Chicken & Cheese Risotto
Here's a delicious risotto without all the...