Couscous Stuffed Chicken Breast With Feta Sun Dried Tomatoes And Kalamata Olives Recipes

Steps:

• For the couscous:.
• Directions.
• In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.).
• For the chicken:.
• Preheat oven to 400 degrees F.
• Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.
• Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.
• While chicken is baking, make the sauce.
• For the sauce:.
• In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, turn off heat, add the butter and stir to combine.
• To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

Steps:

• Soak sun-dried tomatoes in enough boiling water to just cover them.
• Set aside.
• Heat oil in nonstick skillet over medium high.
• Add onion and cook, stirring, for 3 to 4 minutes, or until softened.
• Remove skillet from heat and transfer onions to small bowl.
• Drain tomatoes, discarding the soaking liquid or reserving it for another use.
• Add chopped tomatoes to onions and stir in basil and feta.
• Cut a horizontal slit in each chicken breast to form a pocket.
• Stuff each with 1/4 of cheese mixture.
• Return skillet to medium-high heat.
• Add the chicken breasts and saute for 6 minutes.
• Carefully turn them and cook another 6 minutes, or until chicken is cooked through.

Steps:

• In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
• Add the sun-dried tomatoes and sauté 30 seconds more.
• Add olives and chicken stock and bring to a boil.
• Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
• Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.

Steps:

• In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
• Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
• In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.