Ingredients
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
1
cup chicken broth
1
tablespoon butter or margarine
1
cup uncooked couscous
2
tablespoons slivered almonds, toasted if desired
Preparation
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.
In small bowl, mix garlic powder, pepper and ground red pepper. Sprinkle on both sides of chicken; place on rack in pan.
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.
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.
