Prunes provide the sweet, while olives provide the savory, in this easy chicken and whole-grain dinner recipe.

Sweet and Savory Chicken recipes

CAL/SERV: 385

YIELDS: 4

TOTAL TIME: 0 HOURS 30 MINS

INGREDIENTS

• 1 3/4 c. lower-sodium chicken broth
• 1 c. bulgur
• 1 1/2 lb. chicken-breast tenders
• 1/4 tsp. salt
• 1/4 tsp. Pepper
• 1 tbsp. olive oil
• 1 small onion
• 1/4 c. chopped pimiento-stuffed olives
• 1/4 c. chopped prunes
• 1 tsp. capers

DIRECTIONS

1. In 2-quart saucepan, heat 1 cup broth and 1 cup water to boiling. Stir in bulgur. Cover and simmer on low 15 minutes or until liquid is absorbed.
2. Meanwhile, place chicken tenders between 2 sheets of plastic wrap. With meat mallet, pound each to 1/4-inch thickness. Sprinkle chicken with 1/4 teaspoon each salt and pepper.
3. In 12-inch skillet, heat oil on medium-high. Add chicken and cook 4 minutes or until no longer pink throughout, turning over once. Transfer to plate; cover and keep warm.
4. Add onion to skillet; cook on medium 5 minutes or until beginning to soften, stirring occasionally. Add olives, prunes, capers, remaining broth, and juices from chicken on plate; heat to boiling, stirring. Boil 1 minute. Serve chicken and sauce over bulgur.

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