- 1 cup fat-free, lower-sodium chicken stock
- 3/4 cup uncooked couscous
- drizzles of extra-virgin olive oil
- salt & pepper (I only measure salt when I am baking)
- grated mozzarella (not fresh)
- grated parmesan (fresh)
- zest & juice of 1 lemon
- chopped fresh basil
- chopped fresh parsley
- 1 minced garlic clove
- 4 (6-ounce) skinless, boneless chicken breast halves
I made the couscous on the side- Boiled 1 cup chicken stock with a drizzle olive oil, s&p... took off heat, added couscous & covered. Allowed it to cool... Fluffed couscous with a fork then microplaned mozzarella, parmesan cheese & lemon zest into the couscous. Squeezed 1/2 lemon's juice into it... Added the chopped basil & parsley & garlic...
Flattened out the chicken between 2 pieces of plastic wrap. Dropped couscous onto the middle of the thinned chicken & rolled it up, secured it with (pre-soaked) toothpicks. S&P.
Pre-heated my oven to 400°.
Heated my stainless steel saute pan, rubbed with olive oil, over medium-high heat. Seared chicken on both sides... (And here is where I veered from the recipe & tweaked it) Added some chicken stock & a little white wine to "deglaze" the pan. Spooned the extra couscous mixture so that it surrounded the chicken... Juiced the remaining half of the lemon & microplaned a little parmesan on top for some crisp. Then transferred the saute pan to the oven for 8 minutes.
Verdict: It came out very juicy (unlike the first time I tried the recipe). The chicken was fine... just fine but the couscous was delicious! Hubby & I decided I'd make the couscous this way next time but as a side dish. All in all a hit because we really enjoyed the couscous.
PS- there is rolled chicken hidden under the couscous in the picture :) BUT the couscous is the star!