Salsa Chicken With Couscous Recipes

Steps:

• In a 4-qt. slow cooker, layer sweet potatoes, red pepper and chicken breasts. In a small bowl, mix tomatoes, salsa, raisins and seasonings; pour over chicken. Cook, covered, on low 3-4 hours or until sweet potatoes and chicken are tender., About 10 minutes before serving, prepare couscous. In a small saucepan, bring water and salt to a boil. Stir in couscous. Remove from heat; let stand, covered, 5 minutes or until water is absorbed. Fluff with a fork., Remove chicken from slow cooker; coarsely shred with 2 forks. Return chicken to slow cooker, stirring gently to combine. Serve with couscous., Freeze option: Place cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, stirring gently; add a little broth or water if necessary.

Steps:

• Preheat oven to 375 degrees F (190 degrees C)
• Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.
• Bake at 375 degrees F (190 degrees C) for 25 to 35 minutes, or until chicken is tender and juicy and its juices run clear.
• Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly. Top with sour cream if desired, and serve.

Steps:

• In a large saucepan, combine the broccoli, contents of the couscous seasoning packet, water and 1 teaspoon oil. Bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes., Meanwhile, flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Combine the lemon juice, garlic and oregano; rub over chicken. In a large skillet, brown chicken in remaining oil over medium heat for 8-10 minutes or until juices run clear. Stir tomato into the couscous; serve with chicken.

Steps:

• While couscous or rice is cooking heat oil in a large skillet over medium-high heat until hot.
• Add in almonds; cook 1-2 minutes or until golden brown.
• Remove almonds from skillet with slotted spoon; set aside.
• Add garlic; cook 30 seconds then add chicken and cook 4-5 minutes or until browned, turning once.
• In a medium bowl, combine the salsa, and all remaining ingredients; mix well.
• Add to chicken; mix well.
• Reduce heat to medium; cover, and cook for 20 minutes, or until fork-tender or until the juices run clear stirring occasionally.
• Stir in almonds.
• Serve chicken with cooked coucous or rice.

Steps:

• Cook couscous Meanwhile, heat oil in large skillet over med-hi heat until hot. Add almonds;cook 1 to 2 minutes or until golden brown. Remove from skillet;set aside. Add garlic and chicken to skillet;cook 4 to 5 minutes until chicken is browned, turning once. In small bowl, combine salsa and all remaining ingredients;mix well. Add to chicken. Reduce heat to medium;cover and cook 20 minutes or until chicken is no longer pink, stirring occasionally. Stir in almonds. Serve over couscous