Glazed Chicken with Fruit & Sweet Potatoes

3/4 cups Swanson® Chicken Broth or Swanson® Chicken Stock
1 package (7 ounces) dried fruit bits or morsels
1/4 cup packed brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary leaves, crushed
4 bone-in chicken breast halves
1 large sweet potato, peeled and cut into 1-inch pieces
1 medium onion, cut into wedges

1. Heat 1 cup broth, fruit, brown sugar, garlic powder and rosemary in a 2-quart saucepan over medium heat to a boil.

2. Place the chicken, potato and onion into a roasting pan. Pour the broth mixture over the chicken and vegetables. Cover the pan.

3. Bake at 450°F. for 15 minutes. Uncover the pan. Pour the remaining broth into the pan.

4. Bake, uncovered, for 15 minutes or until the chicken is cooked through and the vegetables are tender.

Makes: 4 servings.