2 1/2 Tbs butter or olive oil
1/2 tsp salt
2 Tbs orange juice
1 Tbs lemon juice
1/2 tsp cornstarch
1/4 tsp ground ginger
1/3 cup apricot preserves
4 boneless, skinless chicken breasts
Coarsely ground black pepper
2 large garlic cloves, minced
1 Tbs fresh parsley, chopped
Sprig of mint Preheat oven to 400 degrees F. Peel sweet potatoes and cut each lengthwise into eight wedges. Mix 1 tablespoon melted butter or olive oil with salt. In a large bowl, toss wedges in the butter and salt, coating well. Arrange sweet potatoes on a lightly oiled or nonstick 15 x 10 x 1-inch baking pan. Bake 18 to 20 minutes or until tender. In a small bowl, combine juices, cornstarch, and ginger. Stir in apricot preserves, and mix well. Set aside.
Season chicken breasts with ground pepper to taste. Heat remaining 11/2 tablespoons of butter or olive oil in a medium nonstick skillet. Saute chicken over medium heat until browned, about 4 to 5 minutes on each side.
Remove chicken breasts from skillet and keep warm. Add garlic to pan and saute for 30 seconds. Stir in apricot mixture, and continue stirring until sauce is thickened.
To serve, arrange sweet potato wedges in pinwheel formation on a platter. Top with chicken breasts, and drizzle sauce over chicken. Garnish with chopped parsley and mint. Serve immediately to grown-up guests; cut into toddler-sized chunks or mash for your little one. none