Apricot-Glazed Chicken Breasts with Almond Couscous

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Apricot-Glazed Chicken Breasts with Almond Couscous

Prep 25 min
Total 25 min
Servings 4

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

By Betty Crocker Kitchens

Updated November 22, 2010

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

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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.

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 Facts

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%
Potassium: 360mg; 10%
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;