Preparation

In large sealable plastic bag, place chicken and pound to 1/4 inch thickness. On plate, mix together flour, garlic salt, cumin and pepper. Dip chicken in flour mixture, turning to coat. In large nonstick frypan over medium high heat, heat 2 teaspoons of the oil. Add 2 breast halves and cook about 5 minutes or until lightly browned and fork can be inserted in chicken with ease. Remove chicken from pan and keep warm. Wipe pan clean and repeat with remaining oil and chicken. To frypan, add chicken broth and jalapeno pepper; bring to a boil, stirring to loosen brown bits. Cook about 3 minutes to reduce by half, remove from heat and stir in cilantro and lime juice. Place couscous on serving dish and arrange chicken on top. Spoon sauce over chicken and garnish with cilantro sprigs, lime slices and chile peppers. Peppered Couscous: In small saucepan, mix together remaining cup chicken broth, frozen corn kernels, sweet red pepper, jalapeno pepper, pepper blend and salt. Bring to a boil over high heat. Stir in uncooked couscous. Remove from heat, cover and let stand 5 minutes. Stir in thinly sliced cilantro.