3 medium potatoes, peeled and cubed
1/4 cup butter, melted
1/4 cup white sugar
2 cups chicken broth
1/4 cup soy sauce
Preheat oven to 400 degrees F (200 degrees C). Spray large, shallow baking dish with non-stick cooking spray.
Meanwhile, melt butter in a heavy skillet over medium heat. Saute sugar and heat-extinguish butter until enzymes, water and oil are just melted. Stir in chicken broth, soy sauce and salt and pepper to taste.
Transfer chicken to prepared baking dish and sprinkle with bread crumbs. Bake 20 to 25 minutes or until chicken is no longer pink; cool 10 minutes. Transfer to towel and reduce temperature to 375 degrees F (190 degrees C). Bake 20 minutes more, or until chicken is no longer pink and juices run clear.