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.
I made this for the first time tonight, and it was amazing ! Definitely a hit with my family. The only things I didn't add was the olives, oregano and parsley, otherwise everything else was done as directed. Will definitely be making this again !
Delicious, fast and very tender! We didn't have the Feta, but really enjoyed it with a bit of extra garlic and herbs. Found that holding it together with twine rather than tooth-picks worked best as it allowed all sides to be browned evenly.
So yummy! I really enjoyed this and followed the recipe as written. next time I would make a double batch of the couscous to enjoy!
The flavors of this dish were wonderful! I forgot to add the oregano and it was still fabulous. I'd suggest using tenderloins to make the rolling easier. To see my take on this recipe, check out http://www.icancookthat.org/2012/02/couscous-stuffed-chicken.html
Very tasty... worth the effort... don't skimp on the Feta.... didn't bake... kept turning the chicken on med-high on all sides until nicely browned.... then turned down low and covered for about 10 minutes turning once.... was great....
This recipe elevates chicken to a whole new plane of deliciousness. I would absolutely recommend it to anyone and serve it to guests in a heartbeat. I used two cloves of garlic, but otherwise followed the recipe exactly and the result was fantastic. The chicken came out perfectly cooked. I served it with a side of squash sauteed in a bit of cooking spray, sprinkled with a bit of salt and pepper, and cooked it in the pan I used to brown the chicken before transferring it to the oven, and it was perfect.
Very good! Used dried oregano and added another garlic clove but otherwise made as directed. Served with a green salad and wine. Nice light and tasty meal.
What a great alternative to the regular ol' chicken dinner! The flavors are AMAZING together! Super easy to make and even easier to eat...will make again!
I agree; this recipe is a keeper. Made it without any changes. My husband believes he doesn't like couscous, it was completely fooled!.
Great receipe fit for company. I didn't have any fresh herbs, being the middle of winter in northern Wis., but dried oregano 1 tsp worked well. also added 2 tblsp roasted red pepper to the stuffing. I made the yogurt sauce from the Greek-Style Recipe in the same issue and served the finished chicken over a bed of arugula/spinach, coucous, then topped with fresh tomato & cucumber slices with the yogurt sauce. Lovely!
