Moroccan Chicken
- 4 boneless skinless chicken breasts
- 1 cup chicken broth
- 15 ounces chickpeas, drained & rinsed
- 34 cup dried apricot, halved
- 1 cinnamon stick
- 12 teaspoon salt
- 14 teaspoon pepper
- 2 tablespoons fresh parsley, chopped
- Preheat oven to 425F Combine chickpeas, broth, apricots and cinnamon stick in 13 x 9-inch baking dish.
- Wash hands.
- Arrange chicken on top of chickpea mixture.
- Wash hands.
- Sprinkle chicken with salt and pepper; spray with nonstick cooking spray.
- Cover and bake 25 minutes or until chicken is done (internal temp 170F).
- Serving Suggestion: Remove cinnamon stick from casserole; sprinkle chicken with parsley.
- Serve with steamed fresh asparagus spears.
- Refrigerate leftovers.
- Tip: To substitute Tyson Individually Fresh Frozen Boneless, Skinless Chicken Breasts, simply increase cooking time by about one-third.
chicken breasts, chicken broth, chickpeas, dried apricot, cinnamon, salt, pepper, fresh parsley
Taken from www.food.com/recipe/moroccan-chicken-282803 (may not work)