Directions

• 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 non-stick frying pan over medium-high heat, heat 2 teaspoons of the oil.
• Add two breast halves and cook about 5 minutes or until lightly browned and fork can be inserted into chicken with ease.
• Remove chicken from pan and keep warm.
• Wipe pan clean and repeat with remaining oil and chicken. To frying pan, add chicken broth and jalapeño 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.
• Peppered Couscous:In small saucepan, mix together chicken broth, frozen corn kernels, sweet red pepper, jalapeño pepper, pepper blend, and salt.
• Bring to a boil over high heat. Stir in uncooked couscous.
• Remove from heat, cover and let stand 5 minutes.
• Stir in thinly sliced cilantro.
• Place couscous on serving dish and arrange chicken on top. Spoon sauce over chicken and garnish with cilantro sprigs and lime slices.