Chicken Breasts Stuffed With Curried Couscous Recipe

Posted by
Rate It!
Chicken Breasts Stuffed With Curried Couscous
Add your photo!
Ingredients
12
Count
Nutrition
1006
Calories
Total time
60
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Place the couscous in a medium-size bowl and drizzle the olive oil over it to help keep the grains separate.
  2. Stir the couscous around until all the grains are coated with oil.
  3. Stir in the hot water.
  4. Melt 4 tablespoons of the butter in a 10-inch skillet over medium-low heat.
  5. Add the onion and cook gently, stirring occasionally, until soft and translucent but not browned, about 5 minutes.
  6. Add the curry powder and cook, stirring, 2 minutes more.
  7. Be careful not to brown the curry powder or it will become bitter.
  8. Add the couscous to the skillet and mix well.
  9. Stir until the couscous is hot, about 2 minutes, then add the lemon juice, 1/2 teaspoon salt, the Tabasco, pine nuts, and currants.
  10. Taste the couscous; it should be highly seasoned.
  11. Transfer the mixture to a bowl and let it cool to room temperature.
  12. Preheat the oven to 400°.
  13. Rinse the chicken under cold running water, then pat dry with paper towels.
  14. Split each breast in half, making sure the skin is evenly divided between the two pieces.
  15. Starting from the wing socket, gently run your finger in between the skin and meat to make a pocket, being careful not to pull the skin away from around the edges.
  16. Using a spoon, stuff the couscous under the skin, filling each breast piece nicely with a mound of the mixture.
  17. Try not to pull the skin away from the meat as you do this—but if you do, just smooth the skin over the stuffing as best you can.
  18. It's hard to do this neatly, but when you're finished, wipe off any couscous sticking to the outside of the breast.
  19. Place the stuffed breasts on a baking sheet, dot them with the remaining 2 tablespoons butter, and sprinkle with salt.
  20. Roast until the skin is nicely browned and crisp and the chicken is done, about 30 minutes (the juices should run clear when a small cut is made in the thickest part of the breast).
  21. If the skin has browned well and the meat is still underdone, place a loose tent of aluminum foil over the chicken to prevent further browning and cook 5 minutes more before checking again.
  22. Serve immediately.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1005.52 Kcal (4210 kJ)
Calories from fat 502.79 Kcal
% Daily Value*
Total Fat 55.87g 86%
Cholesterol 220.39mg 73%
Sodium 1453.3mg 61%
Potassium 803.66mg 17%
Total Carbs 74.75g 25%
Sugars 6.88g 28%
Dietary Fiber 6.4g 26%
Protein 53.94g 108%
Vitamin C 2.7mg 5%
Vitamin A 0.2mg 7%
Iron 3.4mg 19%
Calcium 90.3mg 9%
Amount Per 100 g
Calories 268.86 Kcal (1126 kJ)
Calories from fat 134.44 Kcal
% Daily Value*
Total Fat 14.94g 86%
Cholesterol 58.93mg 73%
Sodium 388.59mg 61%
Potassium 214.89mg 17%
Total Carbs 19.99g 25%
Sugars 1.84g 28%
Dietary Fiber 1.71g 26%
Protein 14.42g 108%
Vitamin C 0.7mg 5%
Vitamin A 0.1mg 7%
Iron 0.9mg 19%
Calcium 24.1mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 24
    Points
  • 27
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top