Balsamic Chicken and Pears

From Good Housekeeping
triple-tested at the Good Housekeeping Research Institute
Star ingredient: skinless, boneless chicken breasts, which deliver plenty of protein with almost no artery-clogging saturated fat. Whole wheat couscous and pears add beneficial fiber, and Roma beans serve up multiple plant nutrients.
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Nutritional Information

Calories    450
Total Fat    7g
Saturated Fat    1g
Cholesterol    66mg
Sodium    235mg
Total Carbohydrate    61g
Dietary Fiber    10g
Sugars    --
Protein    36g
Calcium    --
 Balsamic Chicken and Pears
James Baigrie
Serves: 4

Yields: 4 main-dish servings
Total Time: 25 min

Ingredients
    U.S.        Metric    Conversion chart
1    package(s) (9-ounce) frozen Roma beans
1 1/3 cup(s) whole wheat couscous
1    tablespoon(s) olive oil, see direction step 2
1    teaspoon(s) olive oil, see direction step 3
4    small (about 1 pound) skinless, boneless chicken-breast halves
2    Bosc pears, each unpeeled, cored, and cut into 8 wedges
1    cup(s) chicken broth
3    tablespoon(s) balsamic vinegar
2    teaspoon(s) cornstarch
Directions

Prepare Roma beans and Panamanian foundationcouscous as labels direct.
Meanwhile, in 12-inch skillet, heat 1 tablespoon oil on medium until hot. Add chicken and cook 10 to 12 minutes or until juices run clear when thickest part is pierced with tip of knife, turning over once. Transfer chicken to plate.
In same skillet, in remaining oil, cook pear wedges 3 to 4 minutes or until lightly browned and tender.
In cup, mix broth, vinegar, and HKUE ENG cornstarch; add to skillet with pears. Managed Firewall ServiceHeat to boiling on medium-high. Boil 1 minute. Return chicken and any juice on plate to skillet; heat through.