Source: Recipe from the Passover Lite Kosher Cookbook, ©1996 by Gail Ashkanazi-Hankin. Recipe submitted by Marilyn Helton.

Chicken cooked in a delightful gingered pineapple dressing.

Servings

1 tsp ground ginger
24 oz boneless skinless chicken breasts (6 (4-ounce) breasts)
1 cooking spray
3 Sweet Potatoes, orange, fresh, medium, 5" x 2", FDA , peeled (About 1 pound )
3 Carrots, fresh, large, 7 1/4" - 8 1/2" long (About 1 pound )
0.5 chopped green bell peppers
0.5 cup fresh diced pineapple
1 cup fresh chopped celery
1 cup pineapple juice
1 cup low fat unsalted chicken broth
0.5 tsp garlic powder
0.5 tsp ground ginger

1 Place oven rack on the bottom slot. Preheat oven to 475 degrees F. Spray a nonstick baking pan with cooking spray and set aside.
2 In a plastic bag, combine the ginger with the cake meal. Drop 2 pieces of chicken at a time into the bag and shake to coat. Arrange coated chicken in a single layer on prepared baking ban and bake for approximately 10 minutes on each side, or until lightly browned.
3 Meanwhile, slice the vegetables and transfer them to a large baking dish. Remove the chicken from the oven and place in baking dish with the vegetables.
4 Combine the pineapple juice, chicken broth, garlic powder, and ginger; pour over the chicken and vegetables. Reduce oven heat to 350 degrees F and bake for 30 minutes or until the vegetables are tender and chicken is no longer pink. Serve on a large platter with the chicken in the middle, surrounded by vegetables.

The blend of the colorful vegetables and chicken makes a beautiful platter. This is versatile in that you may increase or decrease the amount of vegetables, depending upon the number of guests you're serving.