Chicken with Cranberry Barbecue Sauce

Ingredients

• 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

Preparation

1. Combine first 7 ingredients in a small saucepan; bring to a boil. Reduce heat, and simmer 10 minutes.
2. 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.
3. 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.