Apricot-Glazed Chicken Breasts with Almond Couscous

 

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

• 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.