Southwest Chicken Piccata with Peppered Couscous

In large sealable plastic bag, place chicken and pound to 1/4 inch

thickness. On plate, mix together flour, garlic salt, cumin and

pepper. Dip chicken in flour mixture, turning to coat. In large

nonstick frypan over medium high heat, heat 2 teaspoons of the

oil. Add 2 breast halves and cook about 5 minutes or until light-ly

browned and fork can be inserted in chicken with ease. Remove

chicken from pan and keep warm. Wipe pan clean and repeat with

remaining oil and chicken. To frypan, add chicken broth and

jalapeno pepper; bring to a boil, stirring to loosen brown bits.

Cook about 3 minutes to reduce by half, remove from heat and stir

in cilantro and lime juice. Place couscous on serving dish and

arrange chicken on top. Spoon sauce over chicken and garnish with

cilantro sprigs, lime slices and chile peppers. Makes 4 servings.

Peppered Couscous:

In small saucepan, mix together

1cups chicken broth,

1 cup frozen corn kernels

1 cup julienne sweet red pepper

1 teaspoon minced jalapeno pepper

1 teaspoon seasoned pepper blend

1 teaspoon salt.

Bring to a boil over high heat. Stir in 1 cup uncooked couscous. Remove from heat, cover and let stand 5 minutes.

Stir in 2 tablespoons thinly sliced cilantro.