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CHICKEN WITH APRICOT SALSA

Category:    Low-cal, Chicken
Yield: 8 servings
 
    1/2 c  Chopped onion                       1 ts Chopped fresh gingerroot or
      1    (14 1/2 oz) can whole                    -1/4 tsp ginger
           -tomatoes, drained, chopped       1/4 ts Salt
    2/3 c  Chopped dried apricots            1/8 ts Pepper
    1/2 c  Apricot preserves                        Chicken:
      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
 
  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. 

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