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
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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