Recipe: Couscous Stuffed Chicken

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.

---

Posted in Recipes
Tags: Cooking Light, Poultry, Recipes