Couscous Stuffed Chicken

Categories: Main Course

Ingredients

• 1/3 cup chicken broth
• 1/4 cup uncooked couscous
• 1/2 teaspoon salt, divided
• 1/2 taspoon black pepper, divided
• 3 tablespoons dhopped lum tomato
• 2 tablespoons kalamata olives, chopped
• 2 tablespoons crumbled feta cheese
• 2 tablespoons extra virgin olive oil
• 2 teaspoons chopped fresh oregano
• 2 teaspoons chopped fresh parsley
• 1 teaspoon grated lemon rind
• 1 minced garlice clove
• 4 skinless, boneless chicken breast halves
• cooking spray

Directions

1. Bring broth toa boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes. Place couscous in a small bowl; fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper and nex 8 ingredients (through garlic); toss.

2. Place chicken between 2 sheets of plastic wrap; pound to 1/4 inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly roll fashion. Secure with wooden picks. Sprinking chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Preheat oven to 400

4. Heat a large overnproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400 for 5 minutes or until chicken is done.

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