Cranberry Salsa Chicken

What You'll Need:

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.