Cranberry Salsa Chicken

• 4 (4 oz each) Boneless, skinless chicken breast halves

• 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 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.