Coucous-Stuffed Chicken

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My husband made this for dinner last night and I loved it. He said it would have tasted better with a sauce, but it's supposed to be a light recipe. Besides, I thought it tasted great as it was. From Cooking Light Jan/Feb 2011

Preparation time:
Cooking time:

Difficulty: Easy - for beginners
Serves: 4


1/3 cup chicken broth
1/4 cup uncooked couscous
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons chopped plum tomato (used Roma)
2 tablespoons kalamata olives, chopped (left out)
2 tablespoons crumbled feta
2 tablespoons extra virgin olive oil
2 teaspoons chopped fresh parsley
2 teaspoons chopped fresh oregano
1 teaspoon grated lemon rind
1 minced garlic clove
4 boneless skinless chicken breast halves
cooking spray


Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand for four minutes. Place couscous in a small bowl and fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next eight ingredients (through garlic). Toss.

Preheat oven to 400 degrees F.

Place chicken between two sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll style. Secure with wooden toothpicks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken; cook for six minutes or until browned. Turn chicken over and brown other side. Bake for five minutes, or until chicken is done.


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