| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains, Dairy, Meats |
|
Dujour06, New |
1 |
servings |
INGREDIENTS
| 1/2 |
c |
Couscous |
| 2 |
tb |
Olive oil |
|
|
Sea salt |
| 1 |
c |
Water |
| 2 |
tb |
Minced shallots |
| 1 |
tb |
Minced garlic |
| 1/2 |
lb |
Eggplant; cut into 1/4" cubes |
| 1 |
sm |
Red pepper; seeded, cored, and |
|
|
; diced |
| 1/2 |
ts |
Ground cumin |
| 2 |
tb |
Chopped cilantro |
| 2 |
oz |
Goat cheese; cut into 1/4 inch |
|
|
; cubes |
|
|
Freshly ground black pepper |
| 4 |
|
Eight-ounce boneless chicken breasts; wings attached |
|
|
; (optional)and 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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