Apricot Glazed Chicken Breast with Almond Couscous

By sheilaolim

Nutritional Information

1 Serving: Calories 380 (Calories from Fat 60); Total Fat 7g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 85mg; Sodium 300mg; Total Carbohydrate 41g (Dietary Fiber 2g, Sugars 6g); Protein 37g

Ingredients

• Chicken
• 4 boneless skinless chicken breasts (about 1 1/4 lb)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/8 teaspoon ground red pepper (cayenne)
• 2 tablespoons apricot preserves
• Couscous
• 1 cup Progresso® chicken broth (from 32-oz carton)
• 2 teaspoons olive, canola or soybean oil
• 1 cup uncooked couscous
• 2 tablespoons slivered almonds, toasted,* if desired

Preparation

Step 1

1. Set oven control to broil. Spray rack in broiler pan with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
2. In small bowl, mix garlic powder, pepper and ground red pepper. Sprinkle on both sides of chicken; place on rack in pan.
3. Broil with tops 4 to 6 inches from heat 5 to 7 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Brush with half of apricot preserves; broil 1 minute longer or until preserves are bubbly. Brush with remaining preserves before serving.
4. Meanwhile, in 2-quart saucepan, heat broth and oil to boiling. Stir in couscous and almonds. Remove from heat; cover and let stand 5 minutes. Fluff couscous with fork before serving with glazed chicken.

*To toast almonds, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until nuts begin to brown, then stirring constantly until nuts are light brown