Couscous And Glazed Chicken
- 1/2 pound chicken breast tenders (about 6 tenders)
- 1/8 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon olive oil
- Cooking spray
- 2 tablespoons apricot preserves
- 1 teaspoon balsamic vinegar
- 1 cup fat-free, less-sodium chicken broth
- 1/3 cup finely chopped dried apricots
- 1/2 cup uncooked couscous
- Sprinkle chicken with salt and pepper. Heat oil in a small nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes or until done, turning after 2 minutes. Combine preserves and vinegar in a bowl; add chicken. Keep warm. Add broth to pan, scraping pan to loosen browned bits; add apricots. Bring to a boil; cover, reduce heat, and simmer 2 minutes. Gradually stir in couscous; top with chicken mixture. Remove from heat; cover and let stand 5 minutes. Fluff couscous with a fork.
chicken, salt, black pepper, olive oil, cooking spray, apricot preserves, balsamic vinegar, chicken broth, apricots, couscous
Taken from www.myrecipes.com/recipe/couscous-glazed-chicken (may not work)