MAIN COURSES
CLOSE4 boneless skinless chicken breast halves (4 oz each)
1 Tbsp olive or canola oil
1 jar (16 oz) chunky salsa
1 cup sweetened, dried cranberries
1/4 cup water
1 Tbsp honey
2 garlic cloves, minced
3/4 tsp ground cinnamon
1/2 tsp ground cumin
2 cups hot, cooked couscous
1/4 cup slivered almonds, toasted
In a large nonstick skillet, saute chicken in oil until browned on both sides. In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin. Mix well and pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices run clear. Serve over couscous and sprinkle with almonds.
Yield: 4 Servings.
