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Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives Recipe

Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives Recipe

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Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives

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Ingredients:

Serving

1 tbsp olive oil
2 cloves garlic, minced
1/8 tsp red pepper flakes
4 tbsp sun-dried tomatoes, drained and chopped
4 tbsp kalamata olives, chopped
2 cups chicken stock
1 (10-oz) box couscous
salt and pepper
1/2 lb feta cheese, crumbled
4 (6-oz) boneless, skinless chicken breasts
salt and freshly ground black pepper
1 tbsp olive oil
1 tbsp butter
2 cloves garlic, minced
1/2 cup white wine
1/2 lemon, juiced
6 tbsp julienned sun-dried tomatoes
4 tbsp roughly chopped kalamata olives
2 tbsp butter
1/4 lb feta cheese, crumbled, for garnish

Directions:

For the couscous:
In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)
For the chicken:
Preheat oven to 400 degrees F.
Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
While chicken is baking, make the sauce.
For the sauce:
In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.
To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1020.54 Kcal (4273 kJ)
Calories from fat	600.35 Kcal
		% Daily Value*
Total Fat	66.71g	103%
Cholesterol	142.69mg	48%
Sodium	1483.07mg	62%
Potassium	583.93mg	12%
Total Carbs	57.01g	19%
Sugars	7.93g	32%
Dietary Fiber	4.22g	17%
Protein	67.2g	134%
Vitamin C	13.5mg	23%
Vitamin A	1.7mg	56%
Iron	1.3mg	7%
Calcium	631.7mg	63%

Amount Per 100 g
Calories	286.25 Kcal (1198 kJ)
Calories from fat	168.39 Kcal
		% Daily Value*
Total Fat	18.71g	103%
Cholesterol	40.02mg	48%
Sodium	415.98mg	62%
Potassium	163.78mg	12%
Total Carbs	15.99g	19%
Sugars	2.22g	32%
Dietary Fiber	1.18g	17%
Protein	18.85g	134%
Vitamin C	3.8mg	23%
Vitamin A	0.5mg	56%
Iron	0.4mg	7%
Calcium	177.2mg	63%

* 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

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