Couscous Stuffed Chicken Breast With Feta Sun Dried Tomato Food

COUSCOUS WITH OLIVES AND SUN-DRIED TOMATO

Steps:

• Bring 1 1/4 cup vegetable broth and water to a boil in a saucepan, stir in couscous, and mix in salt and black pepper. Reduce heat to low and simmer until liquid is absorbed, about 8 minutes.
• Heat 3 tablespoons olive oil in a skillet over medium-high heat; stir in pine nuts and cook, stirring frequently, until pine nuts smell toasted and are golden brown, about 1 minute. Remove from heat.
• Heat remaining 2 tablespoons olive oil in a saucepan; cook and stir garlic and shallot in the hot oil until softened, about 2 minutes. Stir black olives and sun-dried tomatoes into garlic mixture and cook until heated through, 2 to 3 minutes, stirring often. Slowly pour in 1 cup vegetable broth and bring mixture to a boil. Reduce heat to low and simmer until sauce has reduced, 8 to 10 minutes.
• Transfer couscous to a large serving bowl, mix with sauce, and serve topped with parsley and pine nuts.

COUSCOUS STUFFED CHICKEN BREAST WITH FETA & SUN-DRIED TOMATO

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.

CHICKEN BREAST STUFFED WITH FETA CHEESE, SUN-DRIED TOMATO

Steps:

• Sauté garlic and red bell pepper, in Olive Oil, for about 3 minutes (just enough to"combine" the flavors).
• Put aside to cool.
• In a bowl, combine Feta cheese, breadcrumbs, thyme, sun-dried tomatoes, and garlic and red pepper mixture.
• Toss until well mixed (this will be your "stuffing").
• Lay a flattened piece of chicken breast on a cutting board or your counter.
• Put a 1/4 of the above mixture on the flattened chicken breast like you would be making a burrito and roll as tight as you can get it.
• Secure it with a toothpick or butcher string.
• Place chicken breast "roll" on a baking sheet (I spray it with Pam so it doesn't stick), brush with olive oil (this gives it a nice golden brown texture), and season with salt and pepper.
• Preheat oven to 350°F.
• Cook for about 35 minutes or until the internal temperature reaches 180°F.
• I guess you could try it on a grill, but I never attempted it yet!
• Garnish with chopped green onion and serve hot.

SUN-DRIED TOMATO STUFFED CHICKEN RECIPE BY TASTY

Steps:

• Preheat your oven to 400°F, Gas Mark 6 (200°C.)
• Dice the mozzarella and sun-dried tomatoes into small pieces and tear the basil leaves.
• Season the chicken breasts with salt, pepper and dried oregano.
• Cut a very deep slit lengthways into the chicken, but do not cut all the way through - spread it out a bit if necessary to give you more room to work with.
• Stuff to the brim with the fillings
• Use a few cocktail sticks to hold the chicken together and place on a baking tray.
• Pour a tablespoon of the oil from the sun-dried tomatoes jar over each chicken breast.
• Bake in the center of the oven for 20-25 minutes until cooked through and the juices run clear.
• Remove the cocktail sticks.
• Enjoy!