TANGY MOROCCAN CHICKEN

TANGY MOROCCAN CHICKEN
4 chicken breasts, split and boned
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. nutmeg
1 1/2 c. orange juice
1/2 c. honey
1/4 c. raisins
Couscous (Moroccan pasta)
2 tbsp. cornstarch
2 tbsp. water
1/4 c. toasted sliced almonds
Lightly flatten chicken breast halves. Sprinkle both sides with nutmeg, salt and pepper. Combine orange juice, honey, and raisins in a large skillet. Add chicken. Cover and simmer 15-20 minutes until the chicken is tender. Remove the chicken. Dissolve cornstarch in water. Stir into the orange juice mixture. Cook until thickened. Return the chicken to the skillet. Stir in almonds and heat. Serve chicken and sauce with couscous prepared (like rice) according to directions on the package. Serves 4.


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