Ww Garlic-Ginger Chicken And Potatoes - 4 Points

• 1 tablespoon cilantro, minced
• 1 tablespoon rice wine vinegar
• 1 teaspoon reduced sodium soy sauce
• 1/2 teaspoon gingerroot, peeled and minced
• 1 garlic clove, minced
• 8 ounces boneless skinless chicken breasts
• 1 large baking potato, cut into 8 wedges

1. To prepare the marinade, in a a gallon-size seal able plastic bag, combine the cilantro, vinegar, soy sauce, ginger and garlic' add the chicken,.
2. Seal the bag, squeezing out the air; turn to coat the chicken,.
3. Refrigerate 30 minutes.
4. Preheat the oven to 350 degrees.
5. Spray a 10X6 baking pan with nonstick cooking spray.
6. Transfer the chicken and marinade to the pan; add the potato.
7. Bake, covered, until the chicken and potatoes are partially cooked, about 15 minutes longer.
8. Uncover and bake until the chicken is cooked through and the potato is tender, about 15 minutes longer.
9. Serve the chicken and potato, spooning any remaining pan juices over the chicken.

cilantro, rice wine vinegar, soy sauce, gingerroot, garlic, chicken breasts, baking potato

Taken from www.food.com/recipe/ww-garlic-ginger-chicken-and-potatoes-4-points-327469 (may not work)