Apricot-Glazed Chicken Breasts with Almond Couscous

(2)
  1 reviews
  • 25|min prep time
  • 25|min total time
  • 9 ingredients
  • 4 servings

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

Directions

  1. 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. 2 In small bowl, mix garlic powder, pepper and ground red pepper. Sprinkle on both sides of chicken; place on rack in pan.
  3. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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