GLAZED RASPBERRY-GINGER CHICKEN

Glazed Raspberry-Ginger Chicken image

Yield Serves 4; 3 ounces chicken and 3/4 cup sweet potatoes per serving

Number Of Ingredients 10

1/2 cup all-fruit seedless raspberry spread
2 to 3 tablespoons cider vinegar
1 teaspoon grated peeled gingerroot or 1/4 teaspoon ground ginger
1/4 teaspoon salt
1/8 to 1/4 teaspoon crushed red pepper flakes
Cooking spray
4 boneless, skinless chicken breast halves (about 4 ounces each), all visible fat discarded
1 pound sweet potatoes, peeled and cut crosswise into 1/2-inch slices
2 teaspoons sugar
1/8 teaspoon ground cinnamon

Steps:

In a small bowl, whisk together the glaze ingredients. Set aside.
Lightly spray a large skillet with cooking spray. Heat over medium-high heat. Put the chicken in the skillet and reduce the heat to medium. Cook for 4 minutes. Turn the chicken over. Top each piece with 1 tablespoon glaze, reserving the remaining glaze. Cook for 2 to 4 minutes, or until the chicken is no longer pink in the center. Transfer to a large plate.
Meanwhile, in a large saucepan, steam the potato slices for 10 to 12 minutes, or until tender. Drain well. Arrange on a serving plate, leaving space for the chicken in the center. Cover to keep warm.
Add the remaining glaze to the skillet. Bring to a boil over high heat. Boil for 2 minutes, or until the mixture begins to thicken slightly, scraping the skillet frequently.
Return the chicken to the skillet and cook for about 2 minutes, or until richly glazed and beginning to darken intensely, turning constantly. Transfer the chicken to the center of the plate with the potatoes.
In another small bowl, stir together the sugar and cinnamon. Sprinkle over the potatoes.
(Per serving)
Calories: 303
Total fat: 1.5g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 0.5g
Cholesterol: 66mg
Sodium: 281mg
Carbohydrates: 42g
Fiber: 4g
Sugars: 24g
Protein: 28g
Calcium: 32mg
Potassium: 683mg
1 1/2 starch
1 1/2 other carbohydrate
3 very lean meat