Couscous-Stuffed Chicken

Photo: John Autry; Styling: Cindy Barr

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.

Yield: 4 servings (serving size: 1 stuffed breast half)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 271
  • Fat: 10.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 1.3g
  • Protein: 31.9g
  • Carbohydrate: 10g
  • Fiber: 0.8g
  • Cholesterol: 78mg
  • Iron: 1.2mg
  • Sodium: 546mg
  • Calcium: 49mg

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

Preparation

  1. 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. 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. 3. Preheat oven to 400°.
  4. 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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