Chicken Brochettes (skewers) with Apricot Glaze

Prep: I mixed the sauce and cut the chicken for you, but otherwise just follow the instructions below (chicken will take about 10 minutes in the oven, after prepping skewers). Cook the couscous per box. Slice the strawberries and toss with the lettuce, pecans, and a vinaigrette or oil and vinegar.

1 1/2 cups apricot preserves

2 Tbsp minced garlic (about 4 large cloves)

3 Tbsp balsamic vinegar

2 Tbsp olive oil

1 3/4 lb. boneless, skinless chicken breasts

4-5 metal skewers (8-10 inches long)

1/2 tsp salt

freshly ground black pepper

Position an oven rack about 6 inches from the broiler and heat the broiler. Combine apricot preserves, garlic, vinegar and oil. Mash chunks with a fork. Transfer 1/2 cup of the glaze in a small cup to brush on the cooked chicken. Slice the chicken breasts crosswise into four or five 1-inch strips. Fold each strip and insert a skewer so it goes through the strip twice. Thread four or five strips on each skewer; don't push them together too tightly. Season with salt and pepper, and brush all over with the apricot glaze. Line a baking sheet with foil and put a rack on the sheet. Place the skewers on the rack. Broil, turning every 3-4 minutes so they cook and brown evenly, for a total of 10-12 minutes (don't let them burn or dry out). Check inside for doneness, then brush with remaining glaze and serve.