Couscous Stuffed Chicken

Ingredients

• Chicken broth

  Soup, canned, less/reduced sodium

  ⅓ cup or 80g

• Couscous

  Dry

  ¼ cup or 43g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Tomatoes

  Red, ripe, raw, year round average

  ½ cup, chopped or sliced or 90g

• Olives

  Pickled, canned or bottled, green

  2 tbsp or 17g

• Feta cheese

  ⅛ cup, crumbled or 19g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Oregano

  Spices, dried

  1 tsp, leaves or 1g

• Parsley

  Raw

  2 tsp or 3g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chicken breast

  Broilers or fryers, meat only, raw

  4 breast fillet or 472g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

Directions

1. Preheat the oven to 400°F.
2. In a small saucepan, bring the chicken broth to a boil. Remove from heat, stir in the couscous, cover, and let stand for 4 minutes. Transfer to a bowl, fluff with a fork, and let cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, tomatoes, olives, feta, olive oil, oregano, parsley, lemon rind, and garlic; toss to combine.
3. Place the chicken breasts between two sheets of plastic wrap and pound to 1/4-inch thickness. Divide the couscous mixture evenly among the chicken breasts, roll up jelly-roll style, and secure with wooden picks. Sprinkle with the remaining salt and pepper.
4. Heat a large ovenproof skillet over medium-high heat and coat with cooking spray. Add the chicken and cook for 6 minutes until browned, then turn over. Transfer the skillet to the oven and bake at 400°F for 5 minutes or until the chicken is fully cooked.