Glazed Chicken over Couscous Pilaf

 

1/2

cup Green Giant® frozen sweet peas (from 9 oz box)

3/4

cup water

1/8

teaspoon ground ginger

1/2

cup uncooked couscous

2

tablespoons orange juice

1

tablespoon apricot preserves or honey

1/2

teaspoon spicy brown mustard

2

boneless skinless chicken breast halves

• 1 Place peas, water, salt and ginger in 1-quart saucepan. Heat to boiling over high heat; reduce heat to medium-­low. Cover and simmer 2 minutes. Remove from heat; stir in couscous. Cover; let stand 5 minutes.
• 2 Set oven control to broil. Mix orange juice, preserves and mustard in small bowl. Pour half of mixture (about 2 tablespoons) into another small dish; reserve for topping.
• 3 Place chicken on rack in broiler pan; brush with about half of remaining orange juice glaze.
• 4 Broil with tops about 4 inches from heat 8 to 10 minutes, turning and brushing with glaze after 5 minutes, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining glaze.
• 5 Stir pilaf lightly with fork; divide evenly onto plates. Top with chicken; drizzle with reserved orange juice mixture.