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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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1 Place chicken breasts between a plastic layer and roll with a rolling pin to tenderise. Season. Add 1 tablespoon balsamic vinegar. Set aside in fridge.
2 Heat a non-stick frying pan with oil and cook onion until softened. Add nectarines and prunes with remaining balsamic vinegar. Cook until softened.
3 Place couscous in a bowl with salt. Pour over boiling water. Cover and leave to stand for 5 minutes.
4 Remove fruit and onion mix from pan, leaving any juices. Add a little oil spray and cook chicken until lightly golden and cooked through.
5 Add fruit and onion mix to couscous and fluff with a fork. Divide between plates and serve topped with chicken and garnished with fresh herbs.
RUNNER-UP: 5pm panic category
HFG Reader Recipe Competition 2010
Julia Pilbrow, Tauranga
Calories 476 cal
Kilojoules 1990 kJ
Total fat 11 g
Saturated fat 2 g
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