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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Stuff chicken breasts with a savory mixture of couscous, tomato, olive and feta cheese for an elegant, Mediterranean-style meal that’s fit for company. Ingredients:
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 |
Directions:
1. 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 a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic); toss.
2. 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.
3. Preheat oven to 400°.
4. 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.
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