1 cn Apricot nectar
3 tb Dijon mustard
3 Whole chicken breasts
Skinned split and boned
2 1/4 c Low sodium chicken broth
1 3/4 c Couscous
2 tb Basil
2 Limes quartered
In frying pan combine apricot nectar and mustard. Over high heat
bring mixture to a boil. Lay chicken breasts smooth side down in
apricot mixture. Cover pan reduce heat and simmer until breasts are
no longer pink in thickest section. Meanwhile in a 2 to 3 quart pan
over high heat bring broth to a boil and stir in couscous. Remove
from heat cover and let sit 5 minutes. Put cooked chicken on
couscous cover with foil and keep warm. Boil apricot liquid on high
heat and pour sauce over breasts and then sprinkle with basil and
accompany with lime. Per serving 431 calories
