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| INGREDIENTS |
| 1 cup |
uncooked plain couscous |
| |
salt and pepper to taste (optional) |
| ½ cup |
fresh tarragon leaves, coarsely chopped |
| 3 tbsp |
pine nuts |
| 2 |
scallions, thinly sliced |
| 1 tsp |
finely grated lemon zest |
| 1 tbsp |
fresh lemon juice |
| 2 tbsp |
olive oil, divided |
| 4 |
(6 oz.) boneless, skinless chicken breast halves |
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| RECIPE |
- In a small sauce pan, bring ¾ 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, pine nuts, scallions, lemon zest, lemon juice, and 1 tablespoon of olive oil. Stir with fork and fluff. Set aside.
- Lay chicken on flat surface. Using 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 tablespoon olive oil in large skillet.
- Season chicken with salt and pepper. Sauté in skillet until browned on all sides, about 6-8 minutes.
- Add ½ 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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