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4 boneless, skinless chicken breasts
1 tbsp olive oil
1 clove garlic, sliced
1 (28 oz) can diced tomatoes, with liquid
1/2 cup snipped dried apricots
1/3 cup golden raisins
salt and pepper to taste


1. Season chicken with salt and pepper. Cook chicken in a very large skillet in hot olive oil 4 minutes per side or until browned.
Add garlic; cook and stir 1 minute more.

2. Add tomatoes, apricots and raisins; bring to boiling.
Reduce heat and simmer covered 3 to 5 minutes or until chicken is cooked through and no pink remains.
Uncover and cook to desired consistency.
Season to taste with salt and pepper.

Yield: 4 servings