Moroccan Chicken with Apples, Raisins and Confetti Cous Cous

3 oz (40grams) Raisins or Sultanas
1/2 cup Shallots, finely chopped
1 medium Apple, peeled and grated
1 tsp Ginger, ground
1/2 cup dry Breadcrumbs
4 Chicken Breasts, skinless (120 grams or 4.25 oz each)
1/2 cup Orange juice
1/4 cup Plum Jam
1 1/2 cup Chicken Stock
1/2 tsp Cinnamon, ground
2 tsp Chicken Boullion, dry, low sodium
3 Tblspn Cornstarch
1/3 cup Couscous,dry
1/2 cup (@1 3/4 oz) Frozen Mixed Vegetables cooked
2/3 cup Water, boiling

Combine the first 5 ingredients.
Cut each chicken breast in half, making 8 and pound each portion to @ 1/4" thick, spread the breadcrumb mixture on each portion, roll up and secure with a toothpick.
Spray skillet with canola spray and cook chicken until brown on all sides, remove from skillet and put aside.
In the skillet add orange juice, jam, cinnamon, stock, cornstarch and 1 tsp of the boullion powder. Mix well and bring to the boil, stirring.
Return chicken to the skillet, cover and simmer for @ 20 minutes, removing the toothpicks before serving.
Just before serving, in a bowl place the boiling water and remaining 1 tsp of boullion powder. Stir in the couscous,add the cooked mixed vegetables, cover and leave until all the liquid has been absorbed. Fluff up with a fork and serve with the chicken and sauce.

Number of Servings: 4

Recipe submitted by SparkPeople user FLOWERDALEJEWEL.