Recipe: Glazed Raspberry-Ginger Chicken (using chicken breasts and all-fruit spread)

GLAZED RASPBERRY-GINGER CHICKEN

1/2 cup all-fruit seedless raspberry spread
2 to 3 tablespoons cider vinegar
1 teaspoon grated fresh ginger (or 1/4 teaspoon ground ginger)
1/8 to 1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
Vegetable oil spray
1 pound boneless, skinless chicken breast, visible fat discarded, cut in 4 serving portions
1 pound sweet potatoes, peeled and cut crosswise into 1/2-inch slices.
2 teaspoons sugar
1/8 teaspoon ground cinnamon

In a small bowl, whisk together the raspberry spread, vinegar, ginger, pepper flakes and salt. Set aside.

Lightly spray a large nonstick skillet with vegetable oil. Heat over medium-high heat. Add the chicken and reduce the heat to medium. Cook for 6 minutes. Turn the chicken and top each piece with 1 tablespoon glaze (some will remain). Cook for 7 minutes, or until no longer pink in the center. Transfer to a plate.

Meanwhile, steam the potato slices for 10 to 12 minutes, or until tender. Arrange the potatoes on a serving plate. Cover with aluminum foil 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 with a fork and spoon. Arrange the chicken on the plate with the potatoes.

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

Makes 4 servings

Per serving: 328 calories (0.4 percent from fat), 1.5 g fat (0.5 g saturated, 0.5 g monounsaturated), 66 mg cholesterol, 28 g protein, 52 g carbohydrates, 4 g fiber, 25 mg sodium.

Adapted from source: American Heart Association's Low Salt Cookbook