APRICOT-GLAZED CHICKEN BREASTS WITH ALMOND COUSCOUS

Apricot-Glazed Chicken Breasts with Almond Couscous image

A broiled entrée plus a simple-as-can-be side equals dinner for four in less half an hour!

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 9

Ingredients

4 boneless skinless chicken breasts (about 1 lb)
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons apricot preserves
1 cup chicken broth
1 tablespoon butter or margarine
1 cup uncooked couscous
2 tablespoons slivered almonds, toasted if desired

Steps:

Set oven control to broil. Spray rack in broiler pan with cooking spray. To flatten each chicken breast, place between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until 1/4 inch thick.
In small bowl, mix garlic powder, pepper and ground red pepper. Sprinkle on both sides of chicken; place on rack in pan.
Broil 4 to 6 inches from heat 5 to 7 minutes or until chicken is no longer pink in center. Brush with half of apricot preserves; broil 1 minute longer or until preserves are bubbly. Brush with remaining preserves before serving.
Meanwhile, in 2-quart saucepan, heat broth and butter 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.

Nutrition Facts : Calories 380, Carbohydrate 42 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 6 g, TransFat 0 g