Rating: 4.5 stars
2 Ratings
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  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

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

David Bonom
Recipe by Cooking Light June 2006

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Jan Smith

Recipe Summary

Yield:
4 servings (serving size: 1 stuffed breast half)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

301 calories; calories from fat 18%; fat 6.1g; saturated fat 1g; mono fat 3.2g; poly fat 1.1g; protein 41.7g; carbohydrates 17.7g; fiber 1.5g; cholesterol 99mg; iron 1.7mg; sodium 570mg; calcium 43mg.
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