Cranberry Salsa Chicken Breast

 4 boneless, skinless chicken breast halves (4 oz. each)

1 Tablespoon olive oil

(1)  16 ounce jar of chunky salsa

1 cup dried cranberries

1/4 cup water

2 heaping Tablespoons honey
2 garlic cloves, minced (or 1/4 t. garlic powder)

3/4 heaping t. ground cinnamon
1/2 heaping teaspoon ground cumin 2 cups hot cooked couscous, (or substitute your favorite rice) 

1. In a large non-stick skillet, sauté chicken in oil until browned on both sides.

2. In a small bowl, combine the salsa, cranberries, water, honey, garlic, cinnamon and cumin.  Mix well and pour over chicken.

3. Cover and cook over medium-low heat for 10-15 minutes or until chicken juices run clear.

4. Serve over couscous or rice.

(For a crockpot, wash and prepare chicken breasts, leave out the olive oil, and combine the remaining ingredients and pour over the chicken.  Cook on Low for

3-4 hours.)  Great companion recipe: Pumpkin Seed Spinach Salad