1While rice is cooking, cut chicken breasts into bite size pieces. Heat skillet to hot and add chicken. Cook til no longer pink--abt. 7 minutes depending on size of pieces.
In med. bowl, combine salsa, marmalade, br. sugar, lime or lemon juice and allspice, mix well. Add to chicken and mix well. Bring to a boil, reduce heat to low; cover and simmer 5 to 10 minutes, stirring occasionally. Stir in cilantro. Serve over hot, cooked rice or couscous.