GLAZED CHICKEN OVER COUSCOUS PILAF

Glazed Chicken over Couscous Pilaf image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Serve couscous pilaf topped with chicken and drizzled with orange juice mixture that's ready in just 30 minutes - perfect for a dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 2

Number Of Ingredients 8

Ingredients

1/2 cup frozen sweet peas (from 9 oz box)
3/4 cup water
1/8 teaspoon ground ginger
1/2 cup uncooked couscous
2 tablespoons orange juice
1 tablespoon apricot preserves or honey
1/2 teaspoon spicy brown mustard
2 boneless skinless chicken breast halves

Steps:

Place peas, water, salt and ginger in 1-quart saucepan. Heat to boiling over high heat; reduce heat to medium-low. Cover and simmer 2 minutes. Remove from heat; stir in couscous. Cover; let stand 5 minutes.
Set oven control to broil. Mix orange juice, preserves and mustard in small bowl. Pour half of mixture (about 2 tablespoons) into another small dish; reserve for topping.
Place chicken on rack in broiler pan; brush with about half of remaining orange juice glaze.
Broil with tops about 4 inches from heat 8 to 10 minutes, turning and brushing with glaze after 5 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining glaze.
Stir pilaf lightly with fork; divide evenly onto plates. Top with chicken; drizzle with reserved orange juice mixture.

Nutrition Facts : Calories 360, Carbohydrate 47 g, Cholesterol 75 mg, Fiber 3 g, Protein 34 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 9 g, TransFat 0 g