Couscous-Stuffed Chicken Breasts
Servings 2 - 3
Equipment
- Small Saucepan
- Ovenproof Skillet
Ingredients
- ⅓ 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.