Mediterranean Stuffed Chicken Breast With Couscous Recipes

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COUSCOUS STUFFED CHICKEN BREAST WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 20



Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives image

Steps:

  • For the couscous: 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 olives and 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, add the olives, 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.

1 tablespoon olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
4 tablespoons kalamata olives, chopped
2 cups chicken stock
1 (10-ounce) box couscous
Salt and pepper
1/2 pound feta cheese, crumbled
4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
4 tablespoons roughly chopped kalamata olives
2 tablespoons butter
1/4 pound feta cheese, crumbled, for garnish

MEDITERRANEAN STUFFED CHICKEN BREAST WITH COUSCOUS

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



Mediterranean Stuffed Chicken Breast with Couscous image

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.

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

EASY MEDITERRANEAN BAKED CHICKEN BREAST

One of our go-to recipes for chicken breast that we make often during the week because it's so easy. Chicken breast gets marinated in Mediterranean flavors like lemon juice, olive oil, and herbs and then baked in the oven.

Provided by Silke

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 2

Number Of Ingredients 7



Easy Mediterranean Baked Chicken Breast image

Steps:

  • Season chicken breasts with salt and pepper on all sides and place in a bowl or lidded container. Combine olive oil, lemon juice, garlic, oregano, and thyme in a small bowl and pour marinade over chicken breasts. Marinate for 10 minutes at room temperature.
  • Preheat oven to 400 degrees F (200 degrees C). Set one oven rack about 6 inches from the heat source.
  • Place chicken breasts into a baking dish and pour marinade on top.
  • Bake chicken on the middle rack of the preheated oven until no longer pink in the center and the juices run clear, 35 to 45 minutes, depending upon thickness. Move baking dish to the top rack and broil chicken until well browned, about 5 minutes.

Nutrition Facts : Calories 501 calories, Carbohydrate 3.5 g, Cholesterol 129.2 mg, Fat 32.5 g, Fiber 0.4 g, Protein 47.4 g, SaturatedFat 5.3 g, Sodium 191.3 mg, Sugar 0.8 g

2 (8 ounce) skinless, boneless chicken breasts
salt and freshly ground black pepper
¼ cup olive oil
¼ cup freshly squeezed lemon juice
1 clove garlic, minced
½ teaspoon dried oregano, or more to taste
¼ teaspoon dried thyme, or more to taste

COUSCOUS STUFFED CHICKEN BREAST WITH FETA & SUN-DRIED TOMATO

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

Provided by Melanie W.

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18



Couscous Stuffed Chicken Breast With Feta & Sun-Dried Tomato image

Steps:

  • 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.

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

MOROCCAN STUFFED CHICKEN

Stuff your couscous inside the chicken rather than serving it alongside and the spicy flavours will really get into the meat

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 7



Moroccan stuffed chicken image

Steps:

  • Put the couscous and spice mix in a small heatproof bowl and pour over 50ml hot water. Cover and set aside for 5 mins. Fluff the grains up with a fork, then stir in the apricots, pine nuts and parsley. Season with salt and pepper.
  • Heat oven to 190C/170C fan/gas 5. Make a large slit down one side of each chicken breast to form a pocket. Stuff the couscous mixture inside, then sit the chicken in a small roasting tin. Brush over the oil and roast for 20 mins until cooked through. Serve with roasted baby new potatoes and a crisp green salad.

Nutrition Facts : Calories 317 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 41 grams protein, Sodium 0.26 milligram of sodium

50g couscous
1 tsp Ras el Hanout spice mix
8 ready-to-eat dried apricots , chopped
2 tbsp pine nut
small bunch flat-leaf parsley , chopped
4 large skinless chicken breast fillets
2 tbsp olive oil

MEDITERRANEAN STUFFED CHICKEN BREASTS

In my first apartment, I started cooking chicken with feta and sundried tomatoes. Now I serve it with rice pilaf and a salad. -Amanda Rochette, Watertown, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 5



Mediterranean Stuffed Chicken Breasts image

Steps:

  • Preheat oven to 375°. In a small bowl, mix cheese and tomatoes. Pound chicken breasts with a meat mallet to 1/4-in. thickness. Brush with 1 tablespoon oil; sprinkle with Greek seasoning. Top with cheese mixture. Roll up chicken from a short side; secure with a toothpick., Place in a greased 11x7-in. baking dish, seam side down; brush with remaining oil. Bake, uncovered, 30-35 minutes or until until a thermometer reads 165°. Discard toothpicks before serving.

Nutrition Facts : Calories 332 calories, Fat 17g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 621mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 2g fiber), Protein 40g protein.

1 cup crumbled feta cheese
1/3 cup chopped oil-packed sun-dried tomatoes
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil from sun-dried tomatoes, divided
1 teaspoon Greek seasoning

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