mediterranean stuffed chicken breast with couscous
This is not a quick recipe to make but the results are outstanding. I've had someone tell me, who doesn't like spinach, that he can just eat the stuffing. That tells me something. It's worth it to make.
prep time
1 Hr 15 Min
cook time
1 Hr
method
Bake
yield
4 serving(s)
Ingredients
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon fresh ground pepper
- 1/2 tablespoon paprika
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 1 cup garlic and rosemary infused olive oil
- 2 - boneless, skinless chicken breasts, split
- STUFFING
- 3 cloves garlic, chopped
- 1/4 cup chopped shallots
- 3/4 cup sauted spinich, chopped
- 1/2 cup low sodium chicken stock
- 1/2 cup toasted panko
- 1/4 dash sundried tomatoes, drained and chopped
- 1/4 cup white wine
- 1/3 cup pecorino-romano cheese
- 1/4 teaspoon crushed red pepper flakes
- 1/4 cup pitted, kalmata olives, chopped
- 1/2 tablespoon lime juice
- 1/2 tablespoon balsamic vinegar
- 1 - 2 tablespoons low sodium chicken stock
- COUSCOUS
- 1 cup plain couscous
- 3 - chopped green onions, chopped (mostly the white portion)
- 3 tablespoons capers, drained and washed
- 1/4 cup toasted pine nuts
- 1/2 cup dried cranberries
- 1/4 teaspoon koser or sea salt
- 1/4 teaspoon fresh ground pepper
- 1/2 teaspoon dried oregano
- 1-1/2 cup low sodium chicken stock (or per the package directions)
- TOPPING
- 1 cup non-fat, plain greek yogurt
- 1 tablespoon honey
- 1 teaspoon lemon juice, fresh
- 1/4 tablespoon lemon zest
How To Make mediterranean stuffed chicken breast with couscous
-
Step 1Combine first five seasoning ingredients in a small bowl. Place each breast pieces in a plastic bag and pound until it's a uniform 1/4" thick. Brush infused oil on both sides of the chicken breasts and pat on the dry ingredients. Cover and set in the refrigerator for 20 to 30 minutes
-
Step 2Sauté the spinach in 1 tbsp of the infused oil and 1/2 cup of chicken stock until just wilted. Drain and squeeze most of the moisture out. Sauté the garlic and shallots with 1 tbsp of infused olive oil in a small sauté pan until soft. In a medium bowl combine the remaining ingredients and add the spinach.
-
Step 3Pre-heat the oven to 350 deg. F
-
Step 4Remove from the chicken from the refrigerator and place on a flat surface. Depending upon the size of the breast put 1/3 to 1/2 cup of the stuffing on one side of each of the four pieces of chicken, lengthwise leaving a small amount to sprinkle on the chicken. Roll the chicken in the long direction and hold together with long tooth picks. Place in a 9" x 13" baking dish sprayed with non-stick spray. Bake for 20 to 25 minutes or until a meat thermometer reads about 160 deg. F. Check after about 15 minutes to make sure it's not getting dry. Remove toothpicks, slice in three to four pieces on the bias and serve over the couscous (recipe below).
-
Step 5Heat 1 tbsp infused oil in a 2 qt. pot and sauté the onions over medium heat until slightly soft. Add the pine nuts and continue to cook a couple more minutes until the pine nuts are slightly browned. Turn the heat to high and pour in the chicken stock and bring to a full boil. Add the couscous and the remaining ingredients, stir, cover and remove from the heat. Let sit for five minutes, fluff with a fork
-
Step 6Fill a 1 cup sized ramekin with the couscous for each of the servings and turn over onto the four plates. Arrange the chicken on top. Before serving, whisk together, yogurt, honey, lemon juice and zest and drizzle about 1 to 2 tbsp over the chicken and couscous. Sprinkle with some fresh chopped parsley and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes