Apricot-Glazed Chicken Breasts with Almond Couscous

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

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  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 4
 

Ingredients

Chicken

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

Couscous

1
cup chicken broth
1
tablespoon butter or margarine
1
cup uncooked couscous
2
tablespoons slivered almonds, toasted if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 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 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.
  • 4 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.
  • 1 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.
  • 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 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.
  • 4 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.

EXPERT TIPS

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Expert Tips

To toast the almonds, cook them in an ungreased heavy skillet over medium-low heat for 5 to 7 minutes, stirring frequently until they begin to brown, then stirring constantly until they're golden brown.

Working from center, pound chicken breast until slightly flattened.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
80),
% Daily Value
Total Fat
9g
9%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
340mg
340%;
Total Carbohydrate
42g
42%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
4%;
Iron
10%;
Exchanges:
2 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.