4 small boneless, skinless chicken breasts
3 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 cup green apple, chopped with skin
1 medium onion, chopped
1 clove garlic, finely chopped
2 teaspoons curry powder
2 teaspoons grated orange peel
1 cup reduced sodium chicken broth
1/4 cup raisins
1 tablespoon cornstarch
1/4 cup water
2 cups hot couscous

Remove excess fat from chicken and cut into 1-inch pieces. Heat 2 teaspoons olive oil in a large nonstick skillet. Cook chicken, salt and cayenne pepper over medium heat until chicken is no longer pink. Remove chicken. Add 1-teaspoon olive oil, apple, onion, garlic, curry powder and orange peel and cook about 7 minutes or until apple is tender. Stir in chicken broth and raisins and heat to boiling, stirring constantly. Mix cornstarch and water and add to apple mixture. Boil and stir for 1 minute, add chicken and heat through. Serve with couscous.

Makes 4 Servings
Serving Size: 7 ounces chicken mixture and 4 ounces couscous