Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1 tablespoon olive oil1 jar (16 ounces) chunky salsa1 cup dried cranberries1/4 cup water1 tablespoon honey2 garlic cloves, minced3/4 teaspoon ground cinnamon1/2 teaspoon ground cumin2 cups hot cooked couscous1/4 cup slivered almonds, toasted
Preparation
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. Pour over chicken. Cover and cook over medium-low heat for 10-15 minutes or until a thermometer reads 170°. Serve with couscous. Sprinkle with almonds.
