Serves 4; 1 potato and about 1/2 cup chicken mixture per serving

Ingredients
4 medium red potatoes (about 6 ounces each)
1/2 cup bottled barbecue sauce
2 to 3 teaspoons cider vinegar
1/4 teaspoon cayenne
Vegetable oil spray
12 ounces boneless, skinless chicken breasts, all visible fat removed, cut
     into bite-size pieces
Fat-free, no-calorie liquid margarine spray (ex. I can't believe it's not butter spray)
2 ounces shredded reduced-fat sharp Cheddar cheese
1/4 to 1/2 cup finely chopped green onions (green and white parts)

Directions
Pierce the potatoes in several places with a fork. Microwave on 100 percent power (high) for 10 minutes, or until tender when pierced to the center with a fork, turning once. Meanwhile, in a small measuring cup or bowl, stir together the barbecue sauce, vinegar, and cayenne.

Heat a large nonstick skillet over medium-high heat. Remove the skillet from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the chicken for 2 minutes, or until no longer pink on the outside, stirring constantly. Increase the heat to high. Add the barbecue sauce mixture; cook for 1 1/2 minutes, or until the sauce has thickened slightly and the chicken is no longer pink in the center, stirring constantly. Remove from the heat.

Cut the potatoes in half; fluff with a fork. Place 2 potato halves on each plate. Lightly spray each half with 2 pumps of liquid margarine spray. Sprinkle with the cheese. Spoon the chicken mixture over the potatoes. Sprinkle with the green onions.

Nutrition Analysis (per serving)
Calories 277; Total Fat 4.0 g; Saturated Fat 2.0 g; Polyunsaturated Fat
0.5 g; Monounsaturated Fat 1.0 g; Cholesterol 57 mg; Sodium 403 mg; Carbohydrate 35 g; Fiber 4 g; Protein 29 g