Recipe - One-Pan Potatoes And Chicken Teriyaki

2/3 pound (2 medium) potatoes
cut into 1/2inch wedges
8 ounce Chicken breasts
(boneless and skinless)
cut into 1/2inch strips
1 tablespoon Vegetable oil
One fourth cup Sliced green onions
2 tablespoon Prepared teriyaki sauce

Place potatoes in shallow 1quart microwavesafe dish. Cover with plastic
wrap, venting one corner. Microwave on HIGH 5 minutes until just tender.
While potatoes cook, in medium nonstick skillet over high heat, toss and
brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are
lightly browned. Add onions and teriyaki sauce; toss until heated through.

NOTE: Microwave cooking times are based on a 700watt microwave. Adjust
cooking times to your own oven.

Menu: Cucumber Salad, Lime Sherbet with Papaya Wedges

Nutritional Information Per Serving: 280 calories; 9 g fat; 45 mg
cholesterol; 740 mg sodium; 28 g carbohydrate; 3 g fiber; 21 g protein.

Source: The Potato Board recipes@potatoes.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini