| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy, Meats | Dujour06, New | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Couscous |
| 2 | T | Olive oil |
| Sea salt | ||
| 1 | c | Water |
| 2 | T | Minced shallots |
| 1 | T | Minced garlic |
| 1/2 | lb | Eggplant, cut into 1/4" |
| cubes | ||
| 1 | Red pepper, seeded cored | |
| and | ||
| diced | ||
| 1/2 | t | Ground cumin |
| 2 | T | Chopped cilantro |
| 2 | oz | Goat cheese, cut into 1/4 |
| inch | ||
| cubes | ||
| Freshly ground black pepper | ||
| 4 | Eight-ounce boneless chicken | |
| breasts wings attached | ||
| optionaland with | ||
| skin left on |
INSTRUCTIONS
Put couscous in a small bowl with 1 teaspoon olive oil. Toss well to coat. Bring 1 cup salted water to a boil. Add couscous, return to a boil and remove from heat. Cover and steep for 5 minutes. Uncover and fluff with a fork to separate the grains. Heat 1 tablespoon olive oil in a medium saute pan, add shallots and garlic, and saute for 1 minute. Remove from heat, mix with couscous, red pepper, cumin, cilantro and goat cheese. Taste and adjust seasonings. Preheat oven to 375 degrees. Divide the stuffing into 4 portions. Cut a pocket into the thick side of each chicken breast and stuff with half of each portion of the stuffing. Put the remaining stuffing under the skin, pulling and tucking the skin to enclose the breast meat and stuffing. Brush the breasts with the remaining oil and season with salt and pepper. Roast chicken breasts for 25 to 35 minutes until cooked through and nicely browned. Remove from oven, cover with foil to keep warm and let rest for 2 to 3 minutes before slicing and serving. Converted by MC_Buster. Recipe by: CHEF DU JOUR SHOW #DJ9203 Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 772
Calories From Fat: 445
Total Fat: 49.7g
Cholesterol: 44.8mg
Sodium: 2891mg
Potassium: 1652mg
Carbohydrates: 45.3g
Fiber: 10.2g
Sugar: 13g
Protein: 36.6g