Apricot-Glazed Chicken Breasts with Almond Couscous

 

4

boneless skinless chicken breasts (about 1 1/4 lb)

1/2

teaspoon garlic powder

1/4

teaspoon pepper

1/8

teaspoon ground red pepper (cayenne)

2

tablespoons apricot preserves

1

cup Progresso® chicken broth (from 32-oz carton)

2

teaspoons olive, canola or soybean oil

1

cup uncooked couscous

2

tablespoons slivered almonds, toasted,* if desired

• 1 Set oven control to broil. Spray rack in broiler pan with cooking spray. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
• 2 In small bowl, mix garlic powder, pepper and ground red pepper. Sprinkle on both sides of chicken; place on rack in pan.
• 3 Broil with tops 4 to 6 inches from heat 5 to 7 minutes or until juice of chicken is clear when center of thickest part is cut (170°F). Brush with half of apricot preserves; broil 1 minute longer or until preserves are bubbly. Brush with remaining preserves before serving.
• 4 Meanwhile, in 2-quart saucepan, heat broth and oil 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.