1 1/3 lb (4 medium) potatoes

-- cut into 1/4-inch slices 1 lb Chicken breasts

-- (boneless and skinless) -- cut into 1/2-inch slices 2 tb Vegetable oil

1/4 c Honey-Dijon barbecue sauce

-- (prepared) 1 ts Dried tarragon

Place potatoes in shallow 1 1/2- to 2-quart microwave-safe dish. Cover with plastic wrap, venting one corner. Microwave on HIGH 8 to 10 minutes until just tender. While potatoes cook, in large nonstick

skillet over high heat, toss and brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are lightly browned. Add barbecue sauce and tarragon; toss until heated through. NOTE: Microwave cooking times are based on a 700-watt microwave. Adjust cooking times to your own oven. Menu: Tomato and Red Onion Salad, Cheesecake Nutritional Information Per Serving: 270 calories; 9 g fat; 45 mg cholesterol; 180 mg sodium; 27 g carbohydrate; 3 g fiber; 20 g protein. Source: The Potato Board