COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES
Steps:
- For the couscous: 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 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, add the olives, 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.
STUFFED CHICKEN BREAST IN CURRY SAUCE OVER ROASTED POTATOES AND CAULIFLOWER
Steps:
- Potatoes and cauliflower:
- Preheat the oven to 350 degrees F.
- On a large baking sheet toss together the cauliflower, potatoes, chervil, raisins, olive oil and salt and pepper, to taste. Arrange in a single layer on the baking sheet and roast until the potatoes are tender, about 25 minutes. Remove the potatoes to a bowl and set aside.
- Chicken: In a blender or food processor, combine the grapes, walnuts and dates and blend until smooth.
- Put the chicken breasts between 2 sheets of plastic wrap and, using a meat mallet, pound the chicken until evenly flat and thin. Remove the top sheet of plastic. Season the chicken with salt and pepper, to taste. Divide the grape mixture between the chicken breasts, topping each piece with about 2 tablespoons of the filling. Using the plastic as your guide, roll up the chicken around the filling.
- Put the flour, eggs and bread crumbs in separate dishes. Season the bread crumbs with the garlic powder, onion powder and salt. Dip the chicken rolls into the flour, coating completely, then into the egg and finally into the bread crumbs. Chicken should be coated completely with each step of the breading process.
- Heat 2 tablespoons of oil in a large oven-proof skillet over medium-high heat. Pan fry the chicken until golden brown on all sides, turning after a few minutes on each side. Transfer the pan to the oven and bake until cooked through, about 15 minutes.
- Curry sauce: Melt the butter in a skillet over medium heat, then add the onion and curry powder. Cook for 2 minutes then whisk in the flour and cook for 1 minute. Whisk in the chicken stock and bring to a simmer. Whisk until the sauce is thickened and smooth.
- Remove the chicken from the oven to a cutting board and slice. Spoon a bed of potatoes and cauliflower on each serving plate and top with curry sauce.
ROASTED CURRIED CHICKEN WITH COUSCOUS
A great blend of exciting and subtle flavors that are infused into the chicken during cooking, making every bite juicy and lively. As 'lively' as the flavor is, it is also great as a winter comfort food. I like to make the chicken just a bit on the spicy side, as when it is served with a side of mildly spiced couscous it mellows just enough. Makes the whole house smell delicious!
Provided by greennie
Categories World Cuisine Recipes Asian Indian
Time 2h
Yield 5
Number Of Ingredients 24
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Stir together 2 tablespoons of smoked paprika, chili powder, 7 1/2 teaspoons curry powder, 4 1/2 teaspoons onion powder, salt, 1 teaspoon garlic powder, black pepper, 1/4 teaspoon sage, and ginger in a small bowl. Pour in 2 tablespoons lemon juice, 1/2 cup chicken broth, and vegetable oil; stir to form a paste.
- Rub a little of the paste on the inside cavity of the chicken, then massage the remaining paste all over the chicken, placing it under the skin where you can. Truss the chicken if desired, and place onto a roasting pan.
- Roast in preheated oven until the chicken is no longer pink and the juices run clear, about 90 minutes. If using a meat thermometer, be sure the chicken has reached at least 165 degrees F (75 degrees C) in the thickest part of the thigh.
- While the chicken is roasting, bring 1 cup chicken broth, water, 2 tablespoons lemon juice, and butter to a boil in a large saucepan. Stir together the couscous 1 tablespoon curry powder, 2 teaspoons onion powder, 2 teaspoons paprika, 1/2 teaspoon sage, 1/4 teaspoon garlic powder, and the bay leaf in a large bowl. Stir the couscous into the boiling liquid, and cook for 3 minutes. Turn the heat off and cover. Keep the couscous warm until the chicken is ready.
Nutrition Facts : Calories 759.7 calories, Carbohydrate 69.7 g, Cholesterol 109.2 mg, Fat 34.5 g, Fiber 7 g, Protein 42.3 g, SaturatedFat 9.7 g, Sodium 740.6 mg, Sugar 1.7 g
GINGER CHICKEN WITH CURRIED COUSCOUS
Yummy!!! Got the recipe from Betty Crockers New Eat and Lose Weight Cookbook (great recipes in there!) Enjoy
Provided by Leona L.
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix soy sauce, honey and gingerroot in shallow, nonmetal dish.
- Add chicken, turn to coat.
- Cover dish and let stand 20 mins at room temp.
- Heat broth to boiling in 10 inch nonstick skillet.
- Stir in couscous, onions and curry powder, remove from heat.
- Cover and let stand 8-10 mins or until broth is absorbed.
- Meanwhile, set oven control to broil.
- Place chicken on rack in broiler pan.
- Broil with tops 1 inch from the heat for 5 mins, turn, broil for another 3 mins longer or until juice is no longer pink when centers of thickest pieces are cut.
- Serve over couscous.
Nutrition Facts : Calories 358.6, Fat 1.9, SaturatedFat 0.5, Cholesterol 68.4, Sodium 235.1, Carbohydrate 48.2, Fiber 3.3, Sugar 4.8, Protein 34.7
CURRIED CHICKEN BREASTS
This sweet and spicy recipe comes from Lee Durels of Tulsa, Oklahoma.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 40m
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees. Put chicken breast halves into an 8-inch square baking dish.
- In a small saucepan, combine butter, honey, mustard, curry powder, and salt, and cook over medium heat, stirring, until the mixture begins to bubble.
- Pour over chicken; bake until chicken is cooked through, about 30 minutes.
Nutrition Facts : Calories 375 g, Fat 13 g, Protein 26 g
STUFFING STUFFED CHICKEN BREASTS
I found this recipe in a magazine. It's an easy company dish, and I can halve it to satisfy a craving for roast chicken without more leftovers than we can ever possibly eat! -Carol Mead, Los Alamos, New Mexico
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small nonstick skillet, saute the onion, celery and garlic in 1 tablespoon butter until tender. In a large bowl, dissolve bouillon in boiling water. Stir in the bread crumbs, milk, herbs and celery mixture. Set aside., Flatten chicken to 1/4-in. thickness. Sprinkle with salt and pepper. Spread bread crumb mixture over chicken; roll up. Secure with toothpicks., Place in a 13-in. x 9-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes. Melt remaining butter and brush over chicken. Bake 10-15 minutes longer or until a thermometer reads 170°. Discard toothpicks.
Nutrition Facts : Calories 200 calories, Fat 6g fat (3g saturated fat), Cholesterol 71mg cholesterol, Sodium 368mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges
COUSCOUS STUFFED CHICKEN BREAST WITH FETA & SUN-DRIED TOMATO
Recipe courtesy Guy Fieri, 2008 Show: Guy's Big Bite Episode: Mediterranean Marination Read more at: http://www.foodnetwork.com/recipes/guys-big-bite-/couscous-stuffed-chicken-breast-with-feta-sun-dried-tomatoes-and-kalamata-olives-recipe/index.html?oc=linkback
Provided by Melanie W.
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 18
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.
ROAST CHICKEN WITH COUSCOUS & PINE NUT STUFFING
Delicious hot or cold and perfect for a picnic, this stuffed chicken will be a real family favourite
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h50m
Number Of Ingredients 13
Steps:
- Put couscous in a large heatproof bowl, pour over stock, then cover with cling film for 5 mins until liquid is absorbed. Melt half the butter in a pan, then gently cook onion and garlic for 5-8 mins until soft. Set aside. Dry-fry pine nuts for a few mins until golden. Combine onions, pine nuts, apricots and herbs with couscous. Add a good squeeze of lemon juice, season, then stir in egg. Leave to cool.
- Using the back of a knife, stretch rashers to 1½ times their original length. Lay, slightly overlapping, on a large sheet of foil to form a rectangle. Make a few slashes in the thickest part of each chicken breast and lay between 2 sheets of cling film. Use the base of a heavy pan to bash the chicken until about 1cm thick. Arrange chicken over the bacon, fitting so there are no gaps, but leave a border on longer sides. (This helps to roll up the chicken.)
- Spoon stuffing over chicken in a strip along one of the longest sides. Using tin foil to help, roll bacon and chicken around stuffing like a log. Wrap tightly in foil, twisting the ends to secure, then chill for 2 hrs or up to 1 day.
- Heat oven to 180C/fan 160C/gas 4. Place chicken, join-side down, in a roasting tray. Cook for 30 mins, then unwrap foil and brush roast with remaining butter. Cook, uncovered, for 20-30 mins more until cooked through, and the stuffing is hot (a metal skewer inserted into the chicken's centre should come out hot). Cool and wrap in fresh foil to transport.
Nutrition Facts : Calories 348 calories, Fat 20 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 26.3 grams protein, Sodium 1.32 milligram of sodium
CRAB STUFFED CHICKEN BREASTS
Chicken breasts rolled up with a crabmeat and mushroom mixture, topped with a white sauce and baked. I got this recipe from a friend and my family loves it. It's easy to make and can be served with potatoes or rice.
Provided by Christy
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- To Make White Sauce: Melt 3 tablespoons of the butter in a medium saucepan. Stir in flour until smooth, then gradually stir in broth and milk. Bring all to a boil; boil, stirring, for about 2 minutes. Remove from heat and set aside.
- In a large skillet melt remaining 1 tablespoon butter and saute onion over medium heat until tender. Add crab, mushrooms, cracker crumbs, parsley, salt, pepper and 2 tablespoons of the prepared white sauce. Heat through.
- Preheat oven to 350 degrees F (175 degrees C).
- Pound chicken breasts to 1/4 inch thickness. Spoon about 1/4 of the crab mixture onto the edge of each chicken breast; roll up and secure with toothpicks. Place chicken rolls in a lightly greased 9x13 inch baking dish, then top with remaining white sauce.
- Cover dish and bake at 350 degrees F (175 degrees C) for 30 minutes or until chicken juices run clear. Sprinkle with cheese and paprika and bake, uncovered, for another 5 minutes or until cheese is melted and bubbly. Remove toothpicks and serve.
Nutrition Facts : Calories 477.9 calories, Carbohydrate 16.4 g, Cholesterol 164.3 mg, Fat 23.2 g, Fiber 1.5 g, Protein 49.2 g, SaturatedFat 13.3 g, Sodium 1244.4 mg, Sugar 3.1 g
CHICKEN & VEGETABLE CURRY COUSCOUS
For my busy family, a partly homemade one-pot meal is the best way to get dinner done in a hurry. Use your favorite blend of frozen veggies and serve with toasted pita bread for smiles all around. -Elizabeth Hokanson, Arborg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a cast-iron or other heavy skillet, heat butter over medium-high heat. Add chicken; cook and stir until no longer pink., Add vegetable blend, water and contents of couscous seasoning packet. Bring to a boil; stir in couscous and raisins. Remove from heat; let stand, covered, until water is absorbed, about 5 minutes. Fluff with a fork.
Nutrition Facts : Calories 273 calories, Fat 4g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 311mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 4g fiber), Protein 21g protein. Diabetic Exchanges
More about "chicken breasts stuffed with curried couscous food"
CURRIED COUSCOUS-STUFFED CHICKEN RECIPE | MYRECIPES
From myrecipes.com
5/5 (2)Calories 301 per servingServings 4
- Heat oil in a small saucepan over medium-high heat. Add onion, ginger, and garlic; sauté 2 minutes or until onion is tender. Stir in raisins and almonds; sauté 1 minute. Stir in 1/4 cup water, juice, 1 1/2 tablespoons chutney, cumin, curry, 1/4 teaspoon salt, red pepper, and cinnamon. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Transfer couscous mixture to a bowl; cool 5 minutes. Stir in cilantro; set aside.
- Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
- Sprinkle chicken with remaining 3/4 teaspoon salt and black pepper. Divide couscous mixture into 6 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
- Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 of the long sides hanging over the counter's edge by 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you, and tightly roll the breast toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the breast half on each end. Trim off excess wrap close to the knot. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled breast on wrap, and repeat procedure. Repeat with remaining chicken breast halves.
CHICKEN BREASTS STUFFED WITH CURRIED COUSCOUS RECIPE
From pinterest.com
CURRIED CHICKEN BREASTS IN A COCONUT MILK SAUCE RECIPE
From thespruceeats.com
COUSCOUS STUFFED CHICKEN BREAST WITH ORANGE SAUCE
From thesemicolons.dev
CHICKEN BREASTS STUFFED WITH CURRIED COUSCOUS
From tapatalk.com
CHICKEN BREASTS STUFFED WITH CURRIED COUSCOUS BEST RECIPES
From findrecipes.info
COUSCOUS STUFFED CHICKEN BREAST RECIPES ALL YOU NEED IS …
From stevehacks.com
CURRIED CHICKEN WITH COUSCOUS - HEALTHY FOOD GUIDE
From healthyfood.com
CURRIED COUSCOUS-STUFFED CHICKEN - DAIRY FREE RECIPES
From fooddiez.com
STUFFED: A FOOD ADVENTURE: CURRIED COUSCOUS AND CHICKEN
From stuffedafoodadventure.blogspot.com
MOROCCAN COUSCOUS-STUFFED CHICKEN BREASTS - FOOD & WINE
From foodandwine.com
AIR FRYER BACON WRAPPED STUFFED CHICKEN BREAST - YOUR …
From yourrecipeblog.com
ROAST CHICKENS WITH A FRAGRANT COUSCOUS STUFFING ... - DELICIOUS.
From deliciousmagazine.co.uk
COUSCOUS-STUFFED CHICKEN - 40+ SIMPLE, HEALTHY CHICKEN BREAST …
From cookinglight.com
COUSCOUS-STUFFED CHICKEN RECIPE | COOKING LIGHT
From cookinglight.com
ROASTED CHICKEN STUFFED WITH COUSCOUS - SHARI ROZANSKY
From sharirozansky.com
CURRIED COUSCOUS STUFFED CHICKEN RECIPE RECIPE
From crecipe.com
CURRIED CHICKEN WITH COUSCOUS RECIPE | MYRECIPES
From myrecipes.com
9 WAYS TO STUFF A CHICKEN BREAST | FOOD & WINE
From foodandwine.com
CHICKEN BREASTS STUFFED WITH CURRIED COUSCOUS - LUNCH RECIPES
From fooddiez.com
STUFFED CHICKEN BREASTS WITH LEMON AND BASIL COUSCOUS
From goodhousekeeping.com
CURRIED COUSCOUS-STUFFED CHICKEN | MYRECIPES RECIPE
From crecipe.com
CHICKEN BREASTS STUFFED WITH HERBED COUSCOUS RECIPE
From pinterest.com
CHICKEN BREASTS STUFFED WITH CURRIED COUSCOUS | THE …
From splendidtable.org
CURRIED STUFFED CHICKEN BREASTS - RECIPE | COOKS.COM
From cooks.com
CURRIED CHICKEN AND COUSCOUS SALAD RECIPE - PILLSBURY.COM
From pillsbury.com
STUFFED CHICKEN BREAST RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
CURRIED COUSCOUS STUFFED CHICKEN
From dietandweightlossprograms.com
MOROCCAN ROAST CHICKEN WITH COUSCOUS STUFFING - ANINAS RECIPES
From aninas-recipes.com
CURRY STUFFED CHICKEN BREASTS - STUFFED CHICKEN BREAST RECIPE
From goodhousekeeping.com
THE BEST STUFFED CHICKEN BREAST WITH STUFFING RECIPE
From momskoop.com
COUSCOUS STUFFED CHICKEN BREASTS - FOR THE LOVE OF COOKING
From fortheloveofcooking.net
10 BEST CHICKEN BREAST AND COUSCOUS RECIPES | YUMMLY
From yummly.com
10 BEST CHICKEN BREAST AND COUSCOUS RECIPES - YUMMLY
From yummly.com
CHICKEN BREAST STUFFED WITH COUSCOUS AND GOAT CHEESE RECIPE
From cookeatshare.com
CURRIED FLAVOURED STUFFED CHICKEN BREAST WITH COCONUT SAUCE
From foodfair.gd
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love