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| INGREDIENTS |
| 1/2 c. |
uncooked plain couscous |
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salt and pepper to taste |
| 1/2 c. |
fresh tarragon leaves, coarsely chopped |
| 3 TBSP |
pinenuts |
| 2 |
scallions, thinly sliced |
| 1 tsp |
finely grated lemon zest, plus 1 TBSP fresh lemon juice |
| 2 TBSP |
olive oil |
| 4 |
6 oz. boneless,
skinless chicken breast halves |
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| RECIPE |
- In a small sauce pan bring 3/4 cup water to a boil, add couscous, season with salt and pepper, cover and remove from heat.
- After 5 minutes, remove cover and stir in tarragon, pinenuts, scallions, lemon zest, juice and 1 TBSP of olive oil, stir with fork and fluff, set aside.
- Lay chicken on flat surface, with a knife cut a 2 inch long slit in the thickest part of the breast. Move the knife back and forth in the breast to make a pocket.
- Stuff each breast with equal amount of couscous mixture.
- Heat remaining 1 TBSP olive oil in large skillet.
- Season chicken with salt and pepper and saute in skillet until browned on all sides, about 6 - 8 minutes.
- Add 1/2 cup water, cover and cook the chicken through, about another 6 - 8 minutes.
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| SERVING SUGGESTION |
SERVING SIZE:
1 breast
NUMBER OF SERVINGS:
4
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| NUTRITION FACTS |
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| Calories |
411 |
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| Total Fat |
14 g |
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| Sodium |
120 mg |
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| Total Carbohydrates |
20 g |
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| Fiber |
2 g |
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| Protein |
50 g |
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