A showpiece, this incredibly easy and elegant entrée pairs chicken glazed with a peppery raspberry mixture and steamed sweet potatoes seasoned with sugar and cinnamon.

　　

Ingredients

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

　　

Glaze

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

　　

Step 1

In a small bowl, whisk together the glaze ingredients. Set aside.

　　

Step 2

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.

　　

Step 3

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.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

In another small bowl, stir together the sugar and cinnamon. Sprinkle over the potatoes.

　　

Nutrition Information

Step 7

(Per serving)

　　

Step 8

Calories: 303

　　

Step 9

Total fat: 1.5g

　　

Step 10

Saturated: 0.5g

　　

Step 11

Trans: 0.0g

　　

Step 12

Polyunsaturated: 0.5g

　　

Step 13

Monounsaturated: 0.5g

　　

Step 14

Cholesterol: 66mg

　　

Step 15

Sodium: 281mg

　　

Step 16

Carbohydrates: 42g

　　

Step 17

Fiber: 4g

　　

Step 18

Sugars: 24g

　　

Step 19

Protein: 28g

　　

Step 20

Calcium: 32mg

　　

Step 21

Potassium: 683mg

　　

Dietary Exchanges

Step 22

1 1/2 starch

　　

Step 23

1 1/2 other carbohydrate

　　

Step 24

3 very lean meat

　　American Heart Association Low-Salt Cookbook, 4th Edition