Tuesday, February 22, 2011

Couscous-Stuffed Chicken

My favorite part of the day is figuring out what's for dinner! This one was an awesome success.  They key to any dish like this, in my opinion, is a really high quality olive oil.  Another recipe where I can't credit the source and I apologize!

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 fork.  Cool for 10 minutes.  Add 1/4 tsp salt, 1/4 tsp 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.

Final verdict-this was GOOD.  Really, really good.  And I skipped the olives.

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