Sunday, January 30, 2011

Cooking Light CHALLENGE- Couscous-Stuffed Chicken

When my friend Lisa @ Lisa's Cooking Adventures requested Guest-testers for Cooking Light's 25 Healthy Chicken Breast Recipes, I couldn't wait to cook one... I actually went with a recipe I had already tried before with hopes of tweaking it: Couscous-Stuffed Chicken. The first time I made it following the recipe as written to a "t"; it was tasty but somewhat dry. And I also wanted to just take the "bones" of the recipe & switch it up so instead of going Greek, I made it Italian style. This is the list of ingredients I used:

Couscous-Stuffed Chicken 

  • 1  cup  fat-free, lower-sodium chicken stock
  • 3/4  cup  uncooked couscous
  • drizzles of extra-virgin olive oil
  • salt  & pepper (I only measure salt when I am baking)
  • grated mozzarella (not fresh)
  • grated parmesan (fresh)
  • zest & juice of 1 lemon
  • chopped fresh basil
  • chopped fresh parsley
  • 1  minced garlic clove
  • 4  (6-ounce) skinless, boneless chicken breast halves
I made the couscous on the side- Boiled 1 cup chicken stock with a drizzle olive oil, s&p... took off heat, added couscous & covered. Allowed it to cool... Fluffed couscous with a fork then microplaned mozzarella, parmesan cheese & lemon zest into the couscous. Squeezed 1/2 lemon's juice into it... Added the chopped basil & parsley & garlic...

Flattened out the chicken between 2 pieces of plastic wrap. Dropped couscous onto the middle of the thinned chicken & rolled it up, secured it with (pre-soaked) toothpicks. S&P.

Pre-heated my oven to 400°.

Heated my stainless steel saute pan, rubbed with olive oil, over medium-high heat. Seared chicken on both sides... (And here is where I veered from the recipe & tweaked it) Added some chicken stock & a little white wine to "deglaze" the pan.  Spooned the extra couscous mixture so that it surrounded the chicken... Juiced the remaining half of the lemon & microplaned a little parmesan on top for some crisp. Then transferred the saute pan to the oven for 8 minutes. 

Verdict: It came out very juicy (unlike the first time I tried the recipe). The chicken was fine... just fine but the couscous was delicious! Hubby & I decided I'd make the couscous this way next time but as a side dish. All in all a hit because we really enjoyed the couscous.  

PS- there is rolled chicken hidden under the couscous in the picture :) BUT the couscous is the star! 


  1. Love this, Lishie! So glad you put your own spin on it too. I will link back to your blog when I post it (I have a few waiting but will post it early this week!)