Chicken with apricot salsa
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| 1 | (14 1/2 oz) can whole tomatoes, drained, chopped | |
| ⅔ | cup | Chopped dried apricots |
| ½ | cup | Apricot preserves |
| 1 | Cinnamon stick | |
| 1 | tablespoon | Chopped fresh cilantro or 1 tsp dried cilantro leaves |
| 1 | teaspoon | Chopped fresh gingerroot or 1/4 tsp ginger |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| Chicken: | ||
| 3 | Whole chicken breasts, skinned, boned, halved | |
| 1 | cup | Uncooked couscous |
Directions
Salsa:
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