Cranberry Salsa Chicken Breast
4 boneless skinless chicken breasts halves (4 oz. each)
1 Tablespoon olive oil
1 16 ounce jar chunky salsa
1 cup dried cranberries
1/4 cup water
1 Tablespoon honey
2 garlic cloves, minced
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
2 cups hot cooked couscous
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In a large non-stick skillet, saute chicken in oil until browned on both sides.
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In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin. Mix well and pour over chicken.
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Cover and cook over medium-low heat for 10-15 minutes or until chicken juices run clear.
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Serve over couscous.