Ingredients
7 large baking potatoes
Cooking spray
8 boneless, skinless chicken breast halves (about 5 ounces each)
Salt and freshly ground black pepper
1 cup plum preserves, blueberry preserves or seedless blackberry preserves
2 tablespoons reduced-sodium
soy sauce
1 tablespoon rice wine (mirin)
2 teaspoons fresh ginger, finely minced and peeled
2 garlic cloves, minced
3 tablespoons balsamic vinegar
2 tablespoons honey
3 cups (18-ounce bag) baby carrots
4 tablespoons (½ stick) butter, softened
1 teaspoon minced chipotle chiles in adobo sauce
Preparation
Tip: Start the meal preparation by putting the potatoes in the oven; give them a head start while you prepare the chicken (since the potatoes take 45 minutes to 1 hour and the chicken takes just 25 to 30 minutes).
1. Preheat the oven to 400°F. Prick the potatoes all over with a fork and place directly on the oven rack. Bake for 45 minutes to 1 hour, until fork tender. Meanwhile, coat a shallow roasting pan with cooking spray. Arrange the chicken in the pan and season with salt and pepper.
2. In a small bowl, whisk together the plum preserves, soy sauce, rice wine, ginger and garlic. Brush the mixture all over the chicken in the pan. In a medium bowl, whisk together the balsamic vinegar and honey until blended. Add the carrots and toss to coat. Arrange the carrots alongside the chicken in the pan.
3. Roast the chicken and carrots for 25 to 30 minutes, until the chicken is cooked through and no longer pink on the inside and the carrots are tender. In a small bowl, combine the butter and chipotle chiles. Mix until blended.
4. Serve 4 of the chicken breast halves with all of the carrots and 4 of the potatoes. Top the potatoes with the chipotle butter. (Reserve the remaining 4 chicken breast halves for the Asian chicken dish and the remaining 3 potatoes for the soup.)
Serves 4
