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Apricot-Glazed Chicken Breasts with Almond Couscous

(2)

1 reviews

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

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

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

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

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 80

% Daily Value

Total Fat: 9g; 14%
Saturated Fat 3g 14% Trans Fat 0g
Cholesterol: 75mg; 25%
Sodium: 340mg; 14%
Total Carbohydrate: 42g; 14%
Dietary Fiber 3g 11% Sugars 6g
Protein: 32g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 0%; 0%
Calcium: 4%; 4%
Iron: 10%; 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 Choice

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

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