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Gallery Chicken Breasts Stuffed with Herbed Couscous Credit: John Kernick Recipe Summary prep: 30 mins total: 40 mins Servings: 4

Ingredients Ingredient Checklist 1/2 cup couscous Coarse salt and ground pepper 1/2 cup fresh mint leaves, coarsely chopped 3 tablespoons pine nuts 2 scallions, thinly sliced crosswise 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon) 2 tablespoons olive oil 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

Cook’s Notes Couscous is a Middle Eastern staple; just like pasta, it’s made from semolina flour. At the store, you’ll find it by the rice and grains.

Gallery Chicken Breasts Stuffed with Herbed Couscous Credit: John Kernick

Recipe Summary prep: 30 mins total: 40 mins Servings: 4

Chicken Breasts Stuffed with Herbed Couscous      Credit: John Kernick

Chicken Breasts Stuffed with Herbed Couscous

Credit: John Kernick

Chicken Breasts Stuffed with Herbed Couscous

Recipe Summary prep: 30 mins total: 40 mins Servings: 4

Recipe Summary

prep: 30 mins total: 40 mins

Servings: 4

prep: 30 mins

total: 40 mins

prep:

30 mins

total:

40 mins

Servings: 4

4

Ingredients

Ingredients

  • 1/2 cup couscous Coarse salt and ground pepper 1/2 cup fresh mint leaves, coarsely chopped 3 tablespoons pine nuts 2 scallions, thinly sliced crosswise 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon) 2 tablespoons olive oil 4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

Directions

In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.

Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.

In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.

Cook’s Notes Couscous is a Middle Eastern staple; just like pasta, it’s made from semolina flour. At the store, you’ll find it by the rice and grains.

Cook’s Notes

Couscous is a Middle Eastern staple; just like pasta, it’s made from semolina flour. At the store, you’ll find it by the rice and grains.

Reviews (11)

 Add Rating & Review     10 Ratings   5 star values:        1    4 star values:        5    3 star values:        4    2 star values:        0    1 star values:        0

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Reviews (11)

Add Rating & Review     10 Ratings   5 star values:        1    4 star values:        5    3 star values:        4    2 star values:        0    1 star values:        0

Add Rating & Review

10 Ratings 5 star values: 1 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0

10 Ratings 5 star values: 1 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0

10 Ratings 5 star values: 1 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0

  • 5 star values: 1 4 star values: 5 3 star values: 4 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       02/28/2016   I've made this twice now. I do stuff the chicken as breast can be a bit dry. I make about double the couscous though as the chicken portion needs more couscous than I can stuff. I also serve wedges of lemon and mint to garnish.  

Martha Stewart Member     Rating: Unrated       10/14/2010   Yumsy%21  

Martha Stewart Member     Rating: Unrated       07/25/2010   very good. I made it easier and just cooked the chicken by itself and served it with the couscous on the side. I ended up using parsley instead of mint and added some dried cranberries. kind of tasted like tabbouleh. As a side dish I made the recipe Roasted Carrots with Feta and Parsley from this website.  

Martha Stewart Member     Rating: Unrated       08/20/2008   It was real good! My husband loved it, was something new.  

Martha Stewart Member     Rating: Unrated       08/11/2008   I added 5 diced dried apricots to the cous mixture. Also at the time of turning the breasts I used a nice chicjken stock instead of water. Kep adding small amount to keep the pan from drying up. This made a really nice caremelized broth. I added some left over cous to this broth and let it soak up all that love...... Very Delicious I'll make this again. Enjoy!  

Martha Stewart Member     Rating: Unrated       05/20/2008   This was fantastic! I used cilantro in the couscous. So moist and delicious! And good for you! Will make this many times over!  

Martha Stewart Member     Rating: Unrated       03/18/2008   This was an awesome twist on just plain old chicken breasts. I think I used too much basil though. I served it with a salad.  

Martha Stewart Member     Rating: Unrated       02/14/2008   This is really good! It has a lot of flavor!  

Martha Stewart Member     Rating: Unrated       01/28/2008   I really love this dish. However, I usually substitute fresh basil for the mint since my boyfriend dislikes anything remotely sweet unless it's dessert! :) I also add garlic to the couscous and omit the pine nuts (he doesn't like nuts either). But at least those are his only food idiosyncrasies. Happy cooking!  

Martha Stewart Member     Rating: Unrated       01/24/2008   Easy and delicious. I used fresh parsley instead. Made the peas and carrots.. loved the carrots( thinly sliced on the mandolin). Very tender.  

Martha Stewart Member     Rating: Unrated       12/06/2007   My four year old likes to help me make the couscous. I use a microwave safe dish, and she adds the rest. It's tasty and easy.

    Martha Stewart Member

    Rating: Unrated 02/28/2016

I’ve made this twice now. I do stuff the chicken as breast can be a bit dry. I make about double the couscous though as the chicken portion needs more couscous than I can stuff. I also serve wedges of lemon and mint to garnish.

Rating: Unrated

Rating: Unrated 10/14/2010

Yumsy%21

Rating: Unrated 07/25/2010

very good. I made it easier and just cooked the chicken by itself and served it with the couscous on the side. I ended up using parsley instead of mint and added some dried cranberries. kind of tasted like tabbouleh. As a side dish I made the recipe Roasted Carrots with Feta and Parsley from this website.

Rating: Unrated 08/20/2008

It was real good! My husband loved it, was something new.

Rating: Unrated 08/11/2008

I added 5 diced dried apricots to the cous mixture. Also at the time of turning the breasts I used a nice chicjken stock instead of water. Kep adding small amount to keep the pan from drying up. This made a really nice caremelized broth. I added some left over cous to this broth and let it soak up all that love…… Very Delicious I’ll make this again. Enjoy!

Rating: Unrated 05/20/2008

This was fantastic! I used cilantro in the couscous. So moist and delicious! And good for you! Will make this many times over!

Rating: Unrated 03/18/2008

This was an awesome twist on just plain old chicken breasts. I think I used too much basil though. I served it with a salad.

Rating: Unrated 02/14/2008

This is really good! It has a lot of flavor!

Rating: Unrated 01/28/2008

I really love this dish. However, I usually substitute fresh basil for the mint since my boyfriend dislikes anything remotely sweet unless it’s dessert! :) I also add garlic to the couscous and omit the pine nuts (he doesn’t like nuts either). But at least those are his only food idiosyncrasies. Happy cooking!

Rating: Unrated 01/24/2008

Easy and delicious. I used fresh parsley instead. Made the peas and carrots.. loved the carrots( thinly sliced on the mandolin). Very tender.

Rating: Unrated 12/06/2007

My four year old likes to help me make the couscous. I use a microwave safe dish, and she adds the rest. It’s tasty and easy.

All Reviews for Chicken Breasts Stuffed with Herbed Couscous

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All Reviews for Chicken Breasts Stuffed with Herbed Couscous

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest