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Cranberry Salsa Chicken Recipe

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I made this dish for my fiance once...and he absolutely loved it. Now that we're married, I prepare it for our dinner guests. Everyone likes it, and no one guesses they're eating "healthy". —Amy VanGuilder Dik of Minneapolis, Minnesota

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Cranberry Salsa Chicken Recipe

Prep/Total Time: 20 min.

Yield: 4 Servings

10 10 20

Ingredients

4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1 jar (16 ounces) 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
1/4 cup slivered almonds, toasted

Directions

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 meat thermometer reads 170°. Serve with couscous. Sprinkle with almonds. Yield: 4 servings.

Nutritional Analysis: One serving (1 chicken breast half and 1/2 cup cranberry salsa with 1/2 cup of couscous) equals 441 calories, 9 g fat (1 g saturated fat), 66 mg cholesterol, 859 mg sodium, 57 g carbohydrate, 5 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 starch, 1-1/2 fruit.

Originally published as Cranberry Salsa Chicken in Light & Tasty April/May 2002, p39

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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