Chicken stuffed with Couscous,North Indian

Chicken Stuffed with Couscous Recipe

Chicken Roulade is what it is originally called, so it has multi-step process with the couscous rolled in with the chicken. The final look of dish is definitely gourmet standard.

Cooking time
40 min
Serves
2
0
4

Ingredients

    • 1/3 cup fat-free chicken broth
    • 1/4 cup uncooked couscous
    • 1/2 teaspoon salt, divided
    • 1/2 teaspoon black pepper, divided
    • 3 tablespoons chopped plum tomato
    • 2 tablespoons kalamata olives, chopped
    • 2 tablespoons crumbled feta cheese
    • 2 tablespoons Saffola oil
    • 2 teaspoons chopped fresh oregano
    • 2 teaspoons chopped fresh parsley
    • 1 teaspoon grated lemon rind
    • 1 minced garlic clove
    • 4 skinless, boneless chicken breast halves
    • Lite Cooking spray 

How to make Chicken Stuffed with Couscous

    • Bring broth to a boil in a small saucepan remove from heat. Stir in couscous. Cover and let stand 4 minutes
    • Place couscous in a small bowl fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic) toss
    • Place chickens between 2 sheets of plastic wrap pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves roll up jelly-roll fashion.
    • Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper
    • Preheat oven to 180C
    • Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned turn chicken over
    • Bake at 400° for 5 minutes or until chicken is done

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