If you can't fit the six stuffed breasts into the pot at once, cook in two batches for 15 minutes each.
Cooking Light JUNE 2006
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.
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.
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.
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.
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.
Go to full version of