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1
In a small bowl, whisk together the glaze ingredients.
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2
Set aside.
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3
Lightly spray a large skillet with cooking spray.
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4
Heat over medium-high heat.
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5
Put the chicken in the skillet and reduce the heat to medium.
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6
Cook for 4 minutes.
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7
Turn the chicken over.
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8
Top each piece with 1 tablespoon glaze, reserving the remaining glaze.
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9
Cook for 2 to 4 minutes, or until the chicken is no longer pink in the center.
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10
Transfer to a large plate.
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11
Meanwhile, in a large saucepan, steam the potato slices for 10 to 12 minutes, or until tender.
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12
Drain well.
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13
Arrange on a serving plate, leaving space for the chicken in the center.
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14
Cover to keep warm.
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15
Add the remaining glaze to the skillet.
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16
Bring to a boil over high heat.
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17
Boil for 2 minutes, or until the mixture begins to thicken slightly, scraping the skillet frequently.
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18
Return the chicken to the skillet and cook for about 2 minutes, or until richly glazed and beginning to darken intensely, turning constantly.
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19
Transfer the chicken to the center of the plate with the potatoes.
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20
In another small bowl, stir together the sugar and cinnamon.
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21
Sprinkle over the potatoes.
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22
(Per serving)
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23
Calories: 303
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24
Total fat: 1.5g
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25
Saturated: 0.5g
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26
Trans: 0.0g
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27
Polyunsaturated: 0.5g
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28
Monounsaturated: 0.5g
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29
Cholesterol: 66mg
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30
Sodium: 281mg
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31
Carbohydrates: 42g
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32
Fiber: 4g
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33
Sugars: 24g
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34
Protein: 28g
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35
Calcium: 32mg
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36
Potassium: 683mg
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37
1 1/2 starch
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38
1 1/2 other carbohydrate
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39
3 very lean meat
