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Prep 10min
Total30min
Servings2
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Ingredients
Couscous Pilaf
1/2
cup frozen sweet peas (from 9 oz box)
3/4
cup water
1/8
teaspoon ground ginger
1/2
cup uncooked couscous
Glazed Chicken
2
tablespoons orange juice
1
tablespoon apricot preserves or honey
1/2
teaspoon spicy brown mustard
2
boneless skinless chicken breast halves
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Steps
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.
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