Sparks from the Kitchen

I have 4 huge 3 ring binders at home that are filled with recipies that I’ve pulled out of magazines, off of the web, out of cookbooks etc.. for years. This recipe came from the Jan/Feb 2011 Cooking Light Magazine. It was really easy to make, is pretty darn healthy at only 270-/* calories per chicken breast and is SUPER tasty.  The olives, tomatoes and feta make the pretty bland blank canvas of chicken breast really delicious-briny, salty, tomatoey. Yummy!

Sorry-this photo isn’t the best. I was starving by the time it was time to eat.

Couscous, Kalamata Olive, Tomato and Feta Cheese Stuffed Chicken

• 1/3 cup fat-free, lower-sodium chicken broth
• 1/4 cup uncooked whole-grain couscous
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 3 tablespoons chopped plum tomato
• 3 tablespoons kalamata olives, chopped
• 3 tablespoons crumbled feta cheese
• 2 tablespoons extra-virgin olive oil
• 2 teaspoons chopped fresh parsley
• 1 teaspoon grated lemon rind
• 1 minced garlic clove
• 4 (6-ounce) skinless, boneless chicken breast halves, 1/4 inch thick
• Cooking spray

Preparation

1. Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes. Place couscous in a small bowl that is large enough to hold the couscous and other ingredients through garlic; fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through and including garlic); toss.

2. If chicken is not at the desired thickness 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. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

3. Preheat oven to 400°.

4. Heat a large ovenproof 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.

Adapted from Cooking Light Jan/Feb 2011.