Like all barbecue sauces, this one contains flavors ranging from sweet to spicy. The chicken is pounded thin so it cooks evenly, but you'll need to cook it in two batches because all six breast halves won't fit in the pan at one time.
1 cup whole-berry cranberry sauce
1/3 cup apricot preserves
2 tablespoons tomato paste
2 tablespoons balsamic vinegar
2 teaspoons prepared mustard
1 teaspoon chili powder
1/4 teaspoon ground cumin
6 (6-ounce) skinless, boneless chicken breast halves
3/4 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil, divided
How to Make It
Combine first 7 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes.
Place each chicken breast half between 2 sheets of plastic wrap; pound to a 1/4-inch thickness using a meat mallet or rolling pin. Combine coriander, salt, and pepper in a small bowl; sprinkle evenly over chicken.
Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of chicken; cook 2 minutes on each side or until done. Repeat with remaining oil and chicken. Serve with sauce.