Orange-Balsamic-Glazed Chicken

• 1 qt. 25%-less-sodium chicken broth
• 2-1/4 qt. carrots, shredded
• 2-1/4 qt. baby arugula, coarsely chopped, loosely packed
• 1 qt. whole wheat couscous, uncooked
• 1-1/2 cups whole natural almonds, chopped
• 1-1/2 cups fresh parsley, chopped
• 1-1/2 cups PURE Kraft Refrigerated Sweet Balsamic Vinaigrette
• 3/4 cup orange marmalade
• 24 each boneless skinless chicken breasts (4 oz./115 g), pounded to 1/4-inch thickness

1. Bring broth to boil.
2. Add to combined carrots, arugula, couscous, nuts and parsley in large bowl.
3. Cover with plastic wrap; let stand 10 min.
4. Whisk dressing and marmalade; set aside.
5. For each serving: Cook 1 chicken breast in nonstick skillet on medium-high heat 2 min.
6. on each side or until done (170 degrees F 77 degrees C).
7. Add about 3-3/4 tsp.
8. (18 mL) of the dressing mixture to skillet; cook 1 min.
9. or until chicken is glazed, turning halfway.
10. Fluff couscous with fork.
11. Spoon 1 cup (250 mL) onto dinner plate.
12. Top with chicken and juices from pan.

carrots, baby arugula, whole wheat couscous, natural almonds, fresh parsley, vinaigrette, orange marmalade, chicken breasts

Taken from www.kraftrecipes.com/recipes/orange-balsamic-glazed-chicken-172532.aspx (may not work)