Mediterranean Chicken & Couscous

• 1 cup 25%-less-sodium chicken broth
• 2/3 cup whole wheat couscous, uncooked
• 2 tsp. canola oil
• 4 small boneless skinless chicken breasts (1 lb./450 g)
• 3 Tbsp. Kraft Calorie-Wise Balsamic Vinaigrette Dressing
• 1 small onion, halved, thinly sliced King Sooper's 1 lb For $0.99 thru 02/09
• 2 cups grape tomatoes, halved
• 1/4 cup green olives, pitted, halved
• 1/4 cup Italian parsley, chopped
• 3/4 cup Cracker Barrel Shredded Light Mozza-Cheddar Cheese

1. Bring broth to boil in small saucepan on medium-high heat.
2. Add couscous.
3. Remove from heat; cover.
4. Let stand 5 min.
5. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
6. Add chicken; cook 6 to 7 min.
7. on each side or until browned on both sides and done (170 degrees F).
8. Transfer to plate; cover to keep warm.
9. Heat dressing in same skillet.
10. Add onions; cook and stir 5 to 6 min.
11. or until crisp-tender.
12. Stir in tomatoes and olives; cook 1 to 2 min.
13. until just heated through.
14. Add 2 Tbsp.
15. parsley to couscous; mix lightly.
16. Spoon onto platter; top with chicken, tomato mixture, cheese and remaining parsley.

whole wheat couscous, canola oil, chicken breasts, dressing, onion, grape tomatoes, green olives, italian parsley, cheddar cheese

Taken from www.kraftrecipes.com/recipes/mediterranean-chicken-couscous-123276.aspx (may not work)