Greek Stuffed Chicken and Couscous Tomatoes
"A meal inspired by my time working at a Greek restaurant"
photo by abigler_06
- Ready In:
- 55mins
- Ingredients:
- 12
- Yields:
-
4 plates
- Serves:
- 4
ingredients
-
Chicken
- 4 chicken breasts
- 6 ounces feta
- 1⁄2 cup Greek yogurt
- 1 teaspoon lemon juice
- 1 teaspoon dill, mixed herbs
-
Tomatoes
- 8 medium tomatoes
- 1 cup couscous
- 2 cups chicken broth
- 1 diced red onion
- 2 crushed garlic cloves
- 1 diced tomato
- 1 mushroom, diced
directions
-
Chicken:
- Preheat oven to 350 degrees F.
- Mix feta, yogurt, lemon juice, and spices in a bowl.
- Butterfly chicken breasts so that there is space in the middle to stuff each one.
- Spoon the Greek mixture into the middle of the chicken breasts.
- Place stuffed chickens on an aluminum foiled baking sheet (with olive oil or spray) and top with spices.
- Bake for 30-40 minutes until fully cooked.
-
Tomatoes:
- Preheat oven to 350 degrees F.
- Cut off tops of tomatoes and gut with a spoon.
- Boil chicken broth and add couscous.
- After 5 minutes, remove couscous from stove and let it continue to cook without heat.
- Saute onion; garlic; tomato and mushroom in olive oil.
- When couscous can be separated with a fork, combine it with vegetables in sauté pan and mix.
- Spoon couscous mixture into tomatoes and place in oven for 10 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
Cooking is one of my many passions and hobbies. I love creating new, inventive things. My fianc? is French, I am a Kansan, and we are living in England, so I've encountered new and exciting ingredients to play around with.
