• 12 small red new potatoes, halved
• 4 boneless skinless chicken breast halves
• 1 cup honey
• 2 Tbs. hot water
• 1 tsp. dried rosemary
• 2 Tbs. olive oil
• 1 tsp. orange peel, grated
• 1 tsp. salt
• 1 tsp. white pepper
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 4 sprigs rosemary
• tomato slices

Preheat oven to 375°F. Steam potatoes in a little water about 10 minutes until slightly tender; drain. Place chicken in a baking pan and arrange potatoes around chicken. In a jar with a lid, combine honey, water, dried rosemary, olive oil, orange peel, salt, pepper, garlic powder, and the onion powder. Cover and shake vigorously; pour over the chicken and potatoes. Place 1 sprig of rosemary on each chicken breast. Cover and bake about 30 minutes until a fork pierces the chicken easily and potatoes are tender. Spoon hot honey glaze over chicken and potatoes and place under broiler about 2 minutes to brown. Garnish with tomato wedges.

Per serving: calories 760, fat 9.3g, 11% calories from fat, cholesterol 106mg, protein 47.6g, carbohydrates 125.7g, fiber 5.5g, sugar 69.3g, sodium 284mg, diet points 15.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.0, Fruit: 0.0, Bread: 3.0, Lean meat: 0.0, Fat: 1.3, Sugar: 4.2, Very lean meat protein: 5.5

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The recommended wines are: Chardonnay, Cabernet Sauvignon, or Burgundy.