Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives

Take your tastebuds on a Mediterranean getaway.
Directions for: Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives

Ingredients

For the couscous

1 Tbsp olive oil

2 cloves garlic, minced

⅛ tsp red pepper flakes

4 Tbsp sun-dried tomatoes, drained and chopped

4 Tbsp Kalamata olives, chopped

2 cups chicken stock

1 (10-oz) box couscous

Salt and pepper

lb(s) feta cheese, crumbled

For chicken

4 (6-oz) boneless, skinless chicken breasts

Salt and freshly ground black pepper

1 Tbsp olive oil

1 Tbsp butter

For the sauce

2 cloves garlic, minced

cup white wine

lemon, juiced

6 Tbsp julienned sun-dried tomatoes

4 Tbsp roughly chopped Kalamata olives

2 Tbsp butter

lb(s) feta cheese, crumbled, for garnish

Directions

For the couscous

1. 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 olives and 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 chicken

1. Preheat oven to 400F.

2. 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.

3. 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.

For the sauce

1. While chicken is baking, make the sauce.

2. 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, add the olives, turn off heat, add the butter and stir to combine.

3. To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

See more: Chicken, Cheese, Dinner, Main, Rice/Grain, Tomatoes