Chicken with apricot salsa

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Main Ingredient: Poultry Chicken
Course: Salsas Sauces and dressings
Cuisine: Various North American Various South American
Yield:

Chicken with apricot salsa ingredients

1⁄2 c Chopped onion
1 (14 ½ oz) can whole tomatoes, drained, chopped
2⁄3 c Chopped Dried Apricots
1⁄2 c Apricot preserves
1 Cinnamon sticks
1 T Chopped fresh cilantro or 1 tsp dried cilantro leaves
1 t Chopped fresh gingerroot OR
-¼ tsp ginger
1⁄4 t Salt
1⁄8 t Pepper
chicken
3 Whole chicken breasts
-skinned, boned, halved
1 c Uncooked couscous

Cooking Chicken with apricot salsa

1. Salsai: spray medium nonstick saucepan with nonstick cooking spray.
2. Heat over medium heat until hot. Add onion; cook and stir 3 minutes.
3. Add remaining salsa ingredients.
4. Bring to a boil; reduce heat.
5. Simmeri uncovered 20 to 30 minutes or until sauce thickens, stirring occasionally.
6. Keep salsa warm.
7. When ready to serve, remove and discard cinnamon stick.
8. 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.
9. Cook couscous to desired doneness as directed on package, omitting margarine and salt.
10. Serve chicken breasts on top of couscous, spoon salsa over chicken.
11. Garnishi with cilantro, if desired.
12. 6 servings.
13. 8% calories from fat.