Trouble With Toast

Recipe: Couscous Stuffed Chicken | July 7, 2011

This dish was absolutely delicious, though it was a little more labor-intensive than I originally thought (mixing both the pounding and stuffing techniques highlighted in Cooking Light).  I omitted the olives and substituted goat cheese for feta, but either way would work, depending on your preferences.  Rather than wooden picks to secure the rolled-up breasts, I would recommend kitchen twine – I think it would result in far less cursing and frustration.  :-)

  • 1/3 cup fat-free, lower-sodium chicken broth
  • 1/4 cup uncooked couscous
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 3 tablespoons chopped plum tomato
  • 2 tablespoons kalamata olives, chopped
  • 2 tablespoons crumbled feta cheese
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons chopped fresh oregano
  • 2 teaspoons chopped fresh parsley
  • 1 teaspoon grated lemon rind
  • 1 minced garlic clove
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes. Place couscous in a small bowl; fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic); toss.

Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Preheat oven to 400°.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400° for 5 minutes or until chicken is done.

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