From Paulette Vickery's Recipe Collection

WW: GARLIC GINGER CHICKEN AND POTATOES

main dish, poultry, vegetables

2 tablespoon minced cilantro
2 tablespoon rice wine vinegar
2 teaspoon soy sauce
1 teaspoon minced peeled ginger root
2 teaspoon minced garlic in a jar
4 each chicken breasts, 4oz
2 each large baking potatoes

Prepare marinade. In a gallon sized zip lock plastic bag combine, cilantro, vinegar, soy sauce, ginger, and garlic. Add the chicken. Seal the bag, squeezing out all the air. Turn to coat the chicken, and refrigerate for 30 minutes. Preheat oven to 350 degrees. Spray a 13-9 inch baking pan with cooking spray. Thoroughly scrub the potatoes, and cut unpeeled potatoes into 8 wedges. Transfer chicken and marinade to the pan, and add the potato wedges. Bake covered, until chicken and potatoes are partially cooked, about 15 minutes. Uncover and bake until chicken is cooked through and the potatoes are tender, about 15 minutes longer. Serve the chicken and potatoes spooning any remaining pan juices over the chicken. Per serving: calories 238, total fat 2 G, saturated fat 0 G, cholesterol 66 G, sodium 184 MG, carbohydrates 25 G, fiber 3 G, protein 30 G, calcium 34 MG, points 4.

Yield: 4 servings




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