Curried Couscous-Stuffed Chicken

Photo: Jan Smith

If you can't fit the six stuffed breasts into the pot at once, cook in two batches for 15 minutes each.

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

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Nutritional Information

Amount per serving
  • Calories: 301
  • Calories from fat: 18%
  • Fat: 6.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 1.1g
  • Protein: 41.7g
  • Carbohydrate: 17.7g
  • Fiber: 1.5g
  • Cholesterol: 99mg
  • Iron: 1.7mg
  • Sodium: 570mg
  • Calcium: 43mg

Ingredients

  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 teaspoons grated peeled fresh ginger
  • 3 garlic cloves, minced
  • 3 tablespoons golden raisins
  • 3 tablespoons sliced almonds
  • 1/4 cup water
  • 1/4 cup orange juice
  • 1 1/2 tablespoons mango chutney
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon curry powder
  • 1 teaspoon salt, divided
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground cinnamon
  • 1/3 cup uncooked couscous
  • 2 tablespoons minced fresh cilantro
  • 6 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon black pepper
  • 3 quarts water
  • 6 tablespoons mango chutney (optional)

Preparation

  1. Heat oil in a small saucepan over medium-high heat. Add onion, ginger, and garlic; sauté 2 minutes or until onion is tender. Stir in raisins and almonds; sauté 1 minute. Stir in 1/4 cup water, juice, 1 1/2 tablespoons chutney, cumin, curry, 1/4 teaspoon salt, red pepper, and cinnamon. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Transfer couscous mixture to a bowl; cool 5 minutes. Stir in cilantro; set aside.
  2. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
  3. Sprinkle chicken with remaining 3/4 teaspoon salt and black pepper. Divide couscous mixture into 6 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
  4. Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 of the long sides hanging over the counter's edge by 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you, and tightly roll the breast toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the breast half on each end. Trim off excess wrap close to the knot. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled breast on wrap, and repeat procedure. Repeat with remaining chicken breast halves.
  5. Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 20 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices. Top each serving with 1 tablespoon mango chutney, if desired.
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