Mediterranean Chicken and Fruit

This is one of my Healthy January recipes!  Chicken, browned in olive oil, dried apricots and prunes, and couscous.  What a flavor-filled meal!  This was the second course to my Orange, Onion and Olive Salad.

• olive oil
• 2 boneless, skinless chicken breasts
• salt
• pepper
• 1 cup dried apricots
• 1 cup dried prunes
• 15 ounces chicken broth
• 1 teaspoon cinnamon
• 1 teaspoon cumin
• 1 cup couscous

Cut each chicken breast into two or three pieces.  Place each piece in a ziploc bag.  Pound with a mallet until thin.  In a large skillet over medium high heat drizzle a little olive oil.  Season the chicken with salt and pepper and add to the skillet.  Cook until browned on both sides – about ten minutes.  In a large measuring cup whisk the chicken broth, cinnamon and cumin.  Pour over the chicken.  Add the dried fruits.  Allow to cook for a few minutes.  Add the cup of couscous to the skillet.  Stir well.  Remove from heat and cover.  Let sit five minutes.  Enjoy!