MEDITERRANEAN STUFFED CHICKEN BREAST WITH COUSCOUS

Mediterranean Stuffed Chicken Breast with Couscous image

This is not a quick recipe to make but the results are outstanding. I've had someone tell me, who doesn't like spinach, that he can just eat the stuffing. That tells me something. It's worth it to make.

Provided by George Levinthal

Categories Chicken

Time 2h15m

Number Of Ingredients 36

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Ingredients

1/2 tsp kosher or sea salt
1/2 tsp fresh ground pepper
1/2 Tbsp paprika
1/2 Tbsp garlic powder
1/2 Tbsp onion powder
1 c garlic and rosemary infused olive oil
2 boneless, skinless chicken breasts, split
STUFFING
3 clove garlic, chopped
1/4 c chopped shallots
3/4 c sauted spinich, chopped
1/2 c low sodium chicken stock
1/2 c toasted panko
1/4 dash(es) sundried tomatoes, drained and chopped
1/4 c white wine
1/3 c pecorino-romano cheese
1/4 tsp crushed red pepper flakes
1/4 c pitted, kalmata olives, chopped
1/2 Tbsp lime juice
1/2 Tbsp balsamic vinegar
1 - 2 Tbsp low sodium chicken stock
COUSCOUS
1 c plain couscous
3 chopped green onions, chopped (mostly the white portion)
3 Tbsp capers, drained and washed
1/4 c toasted pine nuts
1/2 c dried cranberries
1/4 tsp koser or sea salt
1/4 tsp fresh ground pepper
1/2 tsp dried oregano
1-1/2 c low sodium chicken stock (or per the package directions)
TOPPING
1 c non-fat, plain greek yogurt
1 Tbsp honey
1 tsp lemon juice, fresh
1/4 Tbsp lemon zest

Steps:

1. Combine first five seasoning ingredients in a small bowl. Place each breast pieces in a plastic bag and pound until it's a uniform 1/4" thick. Brush infused oil on both sides of the chicken breasts and pat on the dry ingredients. Cover and set in the refrigerator for 20 to 30 minutes
2. Sauté the spinach in 1 tbsp of the infused oil and 1/2 cup of chicken stock until just wilted. Drain and squeeze most of the moisture out. Sauté the garlic and shallots with 1 tbsp of infused olive oil in a small sauté pan until soft. In a medium bowl combine the remaining ingredients and add the spinach.
3. Pre-heat the oven to 350 deg. F
4. Remove from the chicken from the refrigerator and place on a flat surface. Depending upon the size of the breast put 1/3 to 1/2 cup of the stuffing on one side of each of the four pieces of chicken, lengthwise leaving a small amount to sprinkle on the chicken. Roll the chicken in the long direction and hold together with long tooth picks. Place in a 9" x 13" baking dish sprayed with non-stick spray. Bake for 20 to 25 minutes or until a meat thermometer reads about 160 deg. F. Check after about 15 minutes to make sure it's not getting dry. Remove toothpicks, slice in three to four pieces on the bias and serve over the couscous (recipe below).
5. Heat 1 tbsp infused oil in a 2 qt. pot and sauté the onions over medium heat until slightly soft. Add the pine nuts and continue to cook a couple more minutes until the pine nuts are slightly browned. Turn the heat to high and pour in the chicken stock and bring to a full boil. Add the couscous and the remaining ingredients, stir, cover and remove from the heat. Let sit for five minutes, fluff with a fork
6. Fill a 1 cup sized ramekin with the couscous for each of the servings and turn over onto the four plates. Arrange the chicken on top. Before serving, whisk together, yogurt, honey, lemon juice and zest and drizzle about 1 to 2 tbsp over the chicken and couscous. Sprinkle with some fresh chopped parsley and serve.