- 4 medium sweet potatoes
- 5 tablespoons margarine, divided
- 1/2 teaspoon seasoned salt
- 2 tablespoons orange juice
- 1 tablespoon lemon juice
- 1/2 teaspoon cornstarch
- 1/4 teaspoon ground ginger
- 1/3 cup apricot preserves
- 4 boneless skinless chicken breasts
- Coarsely ground black pepper
- 2 large garlic cloves, minced
- 1 tablespoon minced fresh parsley
- Mint sprig (optional)
Preheat oven to 400 degrees F. Peel sweet potatoes and cut lengthwise into 8 wedges. Melt 3 1/2 tablespoons margarine; stir in seasoned salt. In a large bowl, toss wedges in the margarine mixture, coating well. Arrange sweet potatoes on a lightly oiled 15 x 10 x 1-inch baking pan. Bake 18 to 20 minutes or until tender.
Meanwhile in a small bowl, combine juices, cornstarch and ginger. Stir in apricot preserves and mix well; set aside.
Season chicken with pepper. Melt the remaining 1 1/2 tablespoons of margarine in a medium non-stick skillet. Sauté chicken over medium heat until brown, about 4 to 5 minutes per side.
Remove chicken breasts and keep warm. Add garlic and sauté about 30 seconds. Stir in apricot mixture, stirring until sauce in thickened. To serve, arrange sweet potato wedges on a large plate or platter in spoke-fashion. Top with chicken breasts and drizzle sauce over chicken. Garnish chicken with chopped parsley and mint, if desired. Serve immediately.
Nutrition information per serving: Excellent source of vitamins A and C; 618 calories; 18 grams fat; 96 mg cholesterol.