Baked Garlic Parmesan Chicken & Spiced Sweet Potatoes

For the chicken....

Ingredients:

2 tablespoons olive oil

1 clove garlic, minced

1 cup dry bread crumbs

2/3 cup grated Parmesan cheese

1 teaspoon dried basil leaves

1/4 teaspoon ground black pepper

6 skinless, boneless chicken breast halves

Directions:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.

In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

6 servings

....and the potatoes....

Ingredients:

1 1/2 cups Smucker's® Apricot Preserves

1/2 cup water

2 teaspoons lemon juice

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

4 large sweet potatoes, peeled and cut lengthwise into eight wedges

Directions:

Preheat oven to 400 degrees. In a heavy saucepan, combine SMUCKER'S® preserves and water. Over medium high heat, bring mixture to a boil; reduce heat and simmer for 5 minutes, stirring constantly. Remove mixture from heat and stir in lemon juice, salt, nutmeg and cinnamon.

Arrange sweet potatoes in a baking pan. Using a pastry brush, baste potatoes thoroughly with sauce, using about half the sauce. Bake about 40 minutes, or until tender, basting with remaining sauce about halfway through cooking time.

8 servings