Mediterranean Couscous Stuffed Chicken Breast

photo 1 (1)A few weeks ago, my Roommate and I were wandering aimlessly in Kroger looking for a side item to go with dinner… Couscous was the winner! I love this stuff. I guess I didn’t get my fix that night, because I have been dying to make it again! I love Mediterranean style food and I will find a reason to use olives any way  I can. So, out came this recipe! 🙂

What you’ll need

For the Couscous:

  • 1 Tbsp. Olive Oil
  • 3 Cloves Garlic
  • 1/2 Cup Sun-dried Tomatoes
  • 1/2 Cup Kalamata Olives, chopped
  • 2 Cups Chicken Stock
  • 1 box (10 oz.) Couscous
  • 1/2 Cup Feta Cheese, crumbled
  • Salt/Pepper, to taste

For the Chicken:

  • 4 Large Boneless, Skinless Chicken Breast
  • Salt/Pepper, to lightly season outside of chicken
  • 1 Tbsp. Olive Oil
  • 1 Tbsp. Butter

For the topping:

  • 2 Cloves Garlic
  • 1/2 Cup Dry White Wine
  • Juice of 1/2 of a Lemon
  • 1/2 Cup Sun-dried Tomatoes, Julienne cut
  • 1/2 Cup Kalamata Olives, chopped
  • 2 Tbsp. Butter
  • 1/4 Cup Feta Cheese, for garnish

photo 1 (2)Preheat oven to 400°.

In a sauce pan, over medium heat, add olive oil. Once hot, add garlic and salt/pepper. Let cook for about 30 seconds-1 minute, then add sun-dried tomatoes and saute for a few more minutes. Add olives and chicken stock  and bring to a boil. Once boiling, add couscous, turn off the heat and cover. Let stand for 5 minutes then remove the lid, fluff with a fork and add  the Feta cheese.   Toss 2 cups or so of the mixture into a bowl and into the freezer so it is cool enough to handle when it is time to stuff the chicken breasts.  Leave the rest to stay warm to serve under the chicken.

Trim excess fat from chicken, if needed.  Now, take a sharp knife and start  near the top of the chicken and cut lengthwise to make a pocket in the chicken breast.  Be careful not to pierce the other side of the chicken breast. Once  the couscous you have chilling is cool enough to handle,  spoon mixture into each breast.  You can even it out  gently by moving your hands across the top of the chicken. Wipe off any excess  stuffing from the outside and season with salt and pepper.

photo 2 (2)

Heat olive oil and butter in a skillet and brown off each side of the  chicken. (The chicken is not cooked all the way through at this point) Place browned chicken into a casserole dish or baking sheet and cook in the oven for an additional 20-25 minutes, until inside is tender.

While chicken is baking, make your topping.  In the same skillet used to brown chicken, heat pan over medium heat and add garlic. Cook for about 1 minute. Then, deglaze the pan with white wine and lemon juice.  Reduce this liquid by about 1/3 and then add Sun-dried tomatoes. Let simmer and reduce for another 2-3 minutes and then add olives. Turn of the heat and add butter. Stir until combined.

photo (1)

Spoon Couscous onto a plate and  arrange a chicken breast on top. Spoon some  of the topping over chicken and garnish with Feta Cheese. ..And your done! Enjoy your Mediterranean  dinner!

(This microwaves REALLY well! Leftovers are my favorite!!! )


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