Mediterranean Chicken and Couscous

Ingredients

• 3 tablespoons balsamic vinaigrette kraft
• 2 teaspoons canola oil 
• 0.8 cup cheese shredded kraft
• 2 cups grape tomatoes halved
• 0.3 cup olive green pitted halved
• 1 cup chicken broth 
• 1 small onion halved thinly sliced
• 0.3 cup flat parsley italian chopped
• 16 ounce chicken breast boneless skinless
• 0.7 cup couscous whole wheat uncooked

Equipment

• frying pan
• sauce pan

Directions

1. Bring broth to boil in small saucepan on medium-high heat.
2. Add couscous.
3. Remove from heat; cover.
4. Let stand 5 min.
5. Meanwhile, heat oil in large nonstick skillet on medium-high heat.
6. Add chicken; cook 6 to 7 min. on each side or until browned on both sides and done (170 degrees F).
7. Transfer to plate; cover to keep warm.
8. Heat dressing in same skillet.
9. Add onions; cook and stir 5 to 6 min. or until crisp-tender. Stir in tomatoes and olives; cook 1 to 2 min. until just heated through.
10. Add 2 Tbsp. parsley to couscous; mix lightly. Spoon onto platter; top with chicken, tomato mixture, cheese and remaining parsley.