6 servings (serving size: 1 chicken breast half and about 3 tablespoons sauce)
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.