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Prep 25min
Total25min
Servings4
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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
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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.
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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.
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