Orange-Balsamic-Glazed Chicken

Ingredients

• 1 qt. 25%-less-sodium chicken broth
• 2-1/4 qt. carrots
• shredded
• 2-1/4 qt. baby arugula
• coarsely chopped
• loosely packed
• 1 qt. whole wheat couscous
• uncooked
• 1-1/2 cups whole natural almonds
• chopped
• 1-1/2 cups fresh parsley
• chopped
• 1-1/2 cups PURE Kraft Refrigerated Sweet Balsamic Vinaigrette
• 3/4 cup orange marmalade
• 24 each boneless skinless chicken breasts (4 oz./115 g)
• pounded to 1/4-inch thickness

Instructions

1. Bring broth to boil.
2. Add to combined carrots, arugula, couscous, nuts and parsley in large bowl.
3. Cover with plastic wrap; let stand 10 min.
4. Whisk dressing and marmalade; set aside.
5. For each serving: Cook 1 chicken breast in nonstick skillet on medium-high heat 2 min.
6. on each side or until done (170 degrees F [77 degrees C]).
7. Add about 3-3/4 tsp.
8. (18 mL) of the dressing mixture to skillet; cook 1 min.
9. or until chicken is glazed, turning halfway.
10. Fluff couscous with fork.
11. Spoon 1 cup (250 mL) onto dinner plate.
12. Top with chicken and juices from pan.