Ingredients
1/2 c Chopped onion 1 ts Chopped fresh gingerroot
or -1/4 tsp ginger
1/4 ts Salt
2/3 c Chopped dried apricots 1/8 ts Pepper
1/2 c Apricot preserves
1 Cinnamon stick 3 Whole chicken breasts,
1 tb Chopped fresh cilantro or 1 -skinned, boned, halved
-tsp dried cilantro leaves
1 c Uncooked couscous
1 (14 1/2 oz) can whole tomatoes, drained, chopped
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Spray medium nonstick saucepan with nonstick
cooking spray. Heat over
medium heat until hot. Add onion; cook and stir 3 minutes. Add
remaining
salsa ingredients. Bring to a boil; reduce heat. Simmer uncovered
20 to 30
minutes or until sauce thickens, stirring occasionally. Keep
salsa warm.
When ready to serve, remove and discard cinnamon stick.
Meanwhile, broil chicken 4 to 6 inches from heat for 18 to 23
minutes or
until chicken is fork tender and juices run clear, turning once
halfway
through broiling. Cook couscous to desired doneness as directed
on
package, omitting margarine and salt. Serve chicken breasts
on top of
couscous, spoon salsa over chicken. Garnish with cilantro, if
desired. 6
servings. 8% calories from fat. Source: Pillsbury Classic #132,
Heart
Healthy Recipes posted by Linda Davis
Makes 8 servings.
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