Chicken breasts stuffed with couscous, feta cheese, sun-dried tomatoes and olives

Votes: 1

Time: 40 min.
Complexity: average
Servings: 4

Guy Fierri suggests creating a "pocket" out of each chicken breast and filling it with a distinctly Mediterranean flavor. Serve this dish with lemon sauce and sun-dried tomatoes, sprinkled with pieces of feta cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

For the filling:

1 tbsp. l. olive oil
2 crushed cloves of garlic
1/8 tsp red hot pepper petals
4 tbsp sun-dried tomatoes (drained and chopped)
4 tablespoons chopped Kalamata olives
2 cups chicken broth
1 pack (280 g) couscous
Salt and pepper
230 g crumbled feta cheese

For the chicken:

4 (170g each) skinless, boneless chicken breasts
Salt and freshly ground black pepper
1 tbsp. l. olive oil
1 tbsp (15 g) butter

For the sauce:

2 crushed cloves of garlic
1/2 cup white wine
Juice of 1/2 lemon
6 tablespoons of sun-dried tomatoes, diced
4 tbsp. l. coarsely chopped Kalamata olives
2 tbsp (30 g) butter
110g crumbled feta cheese for garnish

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

For the filling:

Heat the olive oil in a saucepan over medium heat. When hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and sauté for a few more minutes. Add the olives, pour in the chicken broth, and bring to a boil. Add the package of couscous, turn off the heat, and let sit, covered, for 5 minutes. Stir with a fork, season with salt and pepper. Transfer 2 cups of the mixture to a large plate, top with 230g of feta, and let cool. Use the remaining hot couscous as a garnish. (Place in an ovenproof dish with a lid and reheat in the oven during the last 10 minutes of cooking the chicken.)
For chicken breasts:

Preheat oven to 205C.

If necessary, remove any bones with a bone cutter. Carefully cut along the entire length of the breast, starting at the top and working downwards, to create a pocket about 5 cm deep. Try not to cut through the fillet on the other side. When the couscous is cool enough to handle, carefully stuff the pocket with the mixture. Smooth the filling out, gently shaping it with your hands. Remove any excess couscous from the outside of the breast and season with salt and pepper.
Heat olive oil and butter in a saucepan and brown the chicken on both sides. Place the breasts on a baking sheet and bake in the oven for 20 minutes.

While the chicken breasts are baking, prepare the sauce.
For the sauce:

Heat the same saucepan you used to fry the stuffed chicken breasts and add the garlic. Dilute with white wine and lemon juice. Reduce to 1/3 of the volume. Add the sun-dried tomatoes, cook for another 2-3 minutes, add the olives, turn off the heat, add the butter, and stir well.
To serve, remove the couscous from the oven to a plate, cut the stuffed chicken breast in half, pour the sauce over it and sprinkle with crumbles of the remaining feta cheese.