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Ingredients
- 1/2 cup couscous
- coarse salt and ground pepper
- 1/2 cup fresh mint leaves, coarsely chopped
- 3 tablespoons pine nuts
- 2 scallions, thinly sliced crosswise
- 1 teaspoon finely grated lemon zest
- 1 tablespoon fresh lemon juice (from 1/2 lemon)
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breast
Directions
- In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork. Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly. In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 95g | |
| Recipe makes 4 servings | |
| Calories 230 | |
| Calories from Fat 94 | 41% |
| Total Fat 10.84g | 14% |
| Saturated Fat 1.36g | 5% |
| Trans Fat 0.01g | |
| Cholesterol 27mg | 9% |
| Sodium 35mg | 1% |
| Potassium 230mg | 7% |
| Total Carbs 18.71g | 5% |
| Dietary Fiber 1.8g | 6% |
| Sugars 0.46g | 0% |
| Protein 14.39g | 23% |
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