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1 3/4 c. chicken broth
1 c. bulgur
1 1/2 lbs. chicken breast tenders
1 tbsp. olive oil
1 sm. onion, chopped
1/4 c. chopped pimiento-stuffed olives
1/4 c. chopped prunes
1 tsp. capers, drained and chopped
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. 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. 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. 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.