Couscous Stuffed Chicken Breast With Feta & Sun-Dried Tomato

Name: Couscous Stuffed Chicken Breast With Feta & Sun-Dried Tomato
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 2 garlic cloves, minced; 1/8 teaspoon red pepper flakes; 4 tablespoons sun-dried tomatoes, drained and chopped; 2 cups chicken stock; 1 (10 ounce) box couscous; salt and pepper; 1/2 lb feta cheese, crumbled; 4 (6 ounce) boneless skinless chicken breasts; salt & freshly ground black pepper; 1 tablespoon olive oil; 1 tablespoon butter; 2 garlic cloves, minced; 1/2 cup white wine; 1/2 lemon, juiced; 6 tablespoons julienned sun-dried tomatoes; 2 tablespoons butter; 1/4 lb feta cheese, crumbled, for garnish

Submitted by Chef #1800238308

"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"

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Ready In:: 40mins
Ingredients:: 18
Serves:: 4

ingredients

For the couscous
1 tablespoon olive oil
2 garlic cloves, minced
¹⁄₈ teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
2 cups chicken stock
1 (10 ounce) box couscous
salt and pepper
¹⁄₂ lb feta cheese, crumbled
For chicken
4 (6 ounce) boneless skinless chicken breasts
salt & freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
For the sauce
2 garlic cloves, minced
¹⁄₂ cup white wine
¹⁄₂ lemon, juiced
6 tablespoons julienned sun-dried tomatoes
2 tablespoons butter
¹⁄₄ lb feta cheese, crumbled, for garnish

directions

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.

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Reviews

Delicious in every way! This is a bit labor intensive so be sure to have everything prepped and ready to go. I did make some changes to the recipe. I used Israeli couscous and decided not to stuff the breasts. I sautéed the chicken breasts, finished off in the oven, then placed them on top the couscous, sprinkled with cheese & sauce. I may make more sauce next time. The couscous is to die for. It would make a great side to any meal. Thank you for posting, you saved me the trouble :D . It's a winner and we will be making this often. Even the picky kids loved it.

Chicagoland Chef du Jour