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.

• 01 January 0001