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Couscous Stuffed Chicken Breast With Orange Sauce

  • Yield: 4 Servings
  • Level: Intermediate

Time

  • Total: 40 minutes
  • Prep: 15 minutes
  • Cook: 25 minutes
  • Inactive: 0 minutes

Ingredients

Couscous

  • 1 Tablespoon Olive Oil
  • 2 Cloves Garlic
  • 1/8 Teaspoon Red Pepper Flakes
  • 4 Tablespoons Sun Dried Tomatoes
  • 4 Tablespoons Kalamata Olives
  • 2 Cups Chicken Stock
  • 1 10oz Box Couscous
  • Salt
  • Black Pepper
  • 1/2 Pound Feta Cheese

Chicken

  • 4 6oz Boneless Skinless Chicken Breasts
  • 1 Tablespoon Olive Oil
  • Salt
  • Black Pepper
  • 1 Tablespoon Butter

Sauce

  • 2 Cloves Garlic
  • 1/2 Cup White Wine
  • 1/2 Lemon
  • 6 Tablespoons Sun Dried Tomatoes
  • 4 Tablespoons Kalamata Olives
  • 2 Tablespoons Butter
  • 1/4 Pound Feta Cheese

Preparation

Couscous

  • Mince Garlic
  • Drain And Chop Tomatoes
  • Chop Kalamata Olives
  • Crumble Feta Cheese

Chicken

  • Trim Chicken And Pat Dry

Sauce

  • Mince Garlic
  • Julienne Sun Dried Tomatoes
  • Roughly Chop Kalamata Olives
  • Crumble Feta Cheese

Directions

Couscous

  • In a saucepan over medium heat, add olive oil.
  • When hot, add garlic and red pepper flakes.
  • Add sun dried tomatoes and saute.
  • Add olives and chicken stock.
  • Bring to a boil.
  • Add couscous, turn off heat and let stand, covered, for 5 minutes.
  • Fluff with fork, and season with salt and black pepper.
  • Spread 2 cups on a large plate, add 1/2 pound feta cheese, and let cool.
  • Keep remaining couscous hot.

Chicken

  • Preheat oven to 400^o F (205^o C).
  • Start at the top of the breast and carefully make a lengthwise cut from top to bottom, making a pocket about 2 inches long.
  • When couscous is cool enough to handle, spoon couscous mixture into pocket.
  • Even out stuffing by gently moving it around with your hands.
  • Wipe off any excess couscous from the outside of the breasts and season with salt and pepper.
  • Heat olive oil and butter in a saute pan and brown both sides of chicken.
  • Place chicken on a baking sheet in the oven for 20 minutes.

Sauce

  • In the saute pan used for the chicken, heat and add garlic.
  • Deglaze with white wine and add lemon juice.
  • Reduce by one third.
  • Add sun dried tomatoes, let reduce for 2 to 3 minutes.
  • Add olives, turn off heat, add butter and stir to combine.

Final Steps

  • Place hot couscous on a plate.
  • Cut chicken breast in half, top with sauce and crumbled feta cheese.
  • Serve immediately.
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