Orange-Balsamic Glazed Chicken

• 2/3 cup 25%-less-sodium chicken broth
• 1-1/2 cups loosely packed arugula, chopped
• 2/3 cup whole wheat couscous, uncooked
• 1 large carrot, shredded Target 2 lb For $3.00 thru 02/06
• 4 chicken cutlets (1 lb./450 g)
• 1/4 cup Kraft Calorie-Wise Balsamic Vinaigrette Dressing
• 2 Tbsp. Kraft Pure Orange Marmalade
• 1/4 cup chopped roasted almonds
• 1/4 cup finely chopped fresh parsley, divided

1. Bring broth to boil.
2. Add to combined arugula, couscous and carrots in medium bowl; stir.
3. Cover; let stand 10 min.
4. Meanwhile, cook chicken in large nonstick skillet on medium-high heat 2 to 3 min.
5. on each side or until golden brown on both sides.
6. Mix dressing and marmalade; pour over chicken.
7. Cook 3 to 5 min.
8. or until chicken is done (170 degrees F).
9. Fluff couscous with fork; stir in nuts and 3 Tbsp.
10. parsley.
11. Spoon onto serving plates.
12. Top with chicken, glaze and remaining parsley.

arugula, whole wheat couscous, carrot, chicken cutlets, orange marmalade, almonds, fresh parsley

Taken from www.kraftrecipes.com/recipes/orange-balsamic-glazed-chicken-151692.aspx (may not work)