Couscous-Stuffed Chicken Breasts
I saw this easy recipe for couscous-stuffed chicken breasts in the January/February 2011 issue of Cooking Light and immediately bookmarked it to make. You would think we would be sick of Greek flavors after the angel hair pasta and Greek burger, but we weren’t–we all love Mediterranean flavors. The chicken turned out juicy and tender, and the Greek-flavored couscous was a huge hit with all of us, especially my daughter. I served this delicious and easy stuffed chicken breast recipe with roasted green beans, a Greek wedge, and crusty bread.
Couscous-Stuffed Chicken Breasts
Ingredients:
- â…“ cup chicken broth
- ¼ cup couscous
- 1 clove of garlic, minced
- Dash of oregano, to taste, plus more for the chicken
- 3 tbsp grape tomatoes, diced
- 2 tbsp kalamata olives, diced
- 2 tbsp feta cheese, crumbles
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon zest
- 1 tbsp olive oil
- 2 boneless, skinless chicken breasts
- Sea salt and freshly cracked pepper, to taste
- Pinch of crushed red pepper flakes, to taste
How to Make Couscous-Stuffed Chicken Breasts:
Preheat the oven to 400 degrees.
Prepare the couscous by bringing the broth to a boil in a small saucepan. Remove from heat and add the couscous, minced garlic, and a dash of oregano to taste.
Cover with a lid and let stand for 4-5 minutes; fluff with a fork.
Cool for 10 minutes. Season with sea salt and freshly cracked pepper to taste. Add the tomatoes, olives, feta cheese, parsley, and lemon zest and mix thoroughly.
Prepare the chicken by placing the breasts between two sheets of plastic wrap. Pound to a ¼ inch thickness with a kitchen mallet. Side Note: I sliced one breast in half to create smaller portions for my children and me, and left 1 breast whole for my husband.
Season both sides of the flattened chicken with oregano, sea salt, freshly cracked pepper, and crushed red pepper flakes to taste.
Spoon the couscous mixture onto the center of the chicken breasts.
Roll up jelly-roll fashion. Secure with toothpicks.
Cook the chicken by heating the olive oil in an OVENPROOF skillet over medium-high heat. Add chicken rolls to the hot skillet and brown all sides of each roll for about 6 minutes.
Place the ovenproof skillet in the oven and bake for 5-7 minutes, or until the chicken is cooked through.
Let the meat rest for 5 minutes.
Slice and serve. Enjoy.
Equipment
Ingredients
- â…“ cup chicken broth
- ¼ cup couscous
- 1 clove of garlic minced
- Dash of oregano to taste, plus more for the chicken
- 3 tbsp grape tomatoes diced
- 2 tbsp kalamata olives diced
- 2 tbsp feta cheese crumbles
- 1 tbsp fresh parsley chopped
- 1 tsp lemon zest
- 1 tbsp olive oil
- 2 boneless skinless chicken breasts
- Sea salt and freshly cracked pepper to taste
- Pinch of crushed red pepper flakes to taste
Instructions
- Preheat the oven to 400 degrees.
- Prepare the couscous by bringing the broth to a boil in a small saucepan. Remove from heat and add the couscous, minced garlic, and a dash of oregano to taste.
- Cover with a lid and let stand for 4-5 minutes; fluff with a fork.
- Cool for 10 minutes. Season with sea salt and freshly cracked pepper to taste. Add the tomatoes, olives, feta cheese, parsley, and lemon zest and mix thoroughly.
- Prepare the chicken by placing the breasts between two sheets of plastic wrap. Pound to a ¼ inch thickness with a kitchen mallet. Side Note: I sliced one breast in half to create smaller portions for my children and me, and left 1 breast whole for my husband.
- Season both sides of the flattened chicken with oregano, sea salt, freshly cracked pepper, and crushed red pepper flakes to taste.
- Spoon the couscous mixture onto the center of the chicken breasts.
- Roll up jelly-roll fashion. Secure with toothpicks.
- Cook the chicken by heating the olive oil in an OVENPROOF skillet over medium-high heat. Add chicken rolls to the hot pan and brown all sides of each roll for about 6 minutes.
- Place the skillet in the oven and bake for 5-7 minutes or until the chicken is cooked through.
- Let the meat rest for 5 minutes.
- Slice and serve. Enjoy.
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Wow. This looks DELISH!!
What a great idea for a new dish. It reminds me of Vietnamese spring rolls.
The combination of Greek flavors with moist chicken and flavorful couscous is always a winner.