 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
I made this dish for my fiance once...and he absolutely loved it. Now that we're married, I prepare it for our dinner guests. Everyone likes it, and no one guesses they're eating healthy . Amy VanGuilder Dik of Minneapolis, Minnesota Ingredients:
4 boneless skinless chicken breast halves (4 ounces each) |
1 tablespoon olive oil |
1 jar (16 ounces) chunky salsa |
1 cup dried cranberries |
1/4 cup water |
1 tablespoon honey |
2 garlic cloves, minced |
3/4 teaspoon ground cinnamon |
1/2 teaspoon ground cumin |
2 cups hot cooked couscous |
1/4 cup slivered almonds, toasted |
Directions:
1. In a large nonstick skillet, saute chicken in oil until browned on both sides.
2. In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin; mix well. Pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until a meat thermometer reads 170°. Serve with couscous. Sprinkle with almonds. Yield: 4 servings.
|
|