A multi-cultural celebration of delicious avors and textures, this is not your ordinary weeknight meal. The colorful and fragrant stung makes this chicken the star of the table.

INGREDIENTS

4 organic boneless, skinless chicken breasts

Sea salt

Freshly ground black pepper

1 cup couscous

1 1/4 cups organic low sodium chicken stock or vegetable stock

2 tablespoons + 2 tablespoons organic extra virgin olive oil

1/2 cup kalamata olives

1/4 cup sundried tomatoes (store bought or see how to make your own at right)

1/2 cup chopped parsley

Zest of 1/2 lemon

Squeeze of lemon juice

1/3 cup crumbled organic feta cheese

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PREP

Slice sundried tomatoes and olives

Preheat oven to 350 °F

 

DIRECTIONS

STEP ONE: COOK THE COUSCOUS

Heat chicken stock and add a pinch of salt. Check the couscous package for the recommended amount of liquid. Pour warm stock over couscous, and cover for 5 minutes. Flu with a fork. Add 2 tablespoons of olive oil when cool.

STEP TWO: MAKE A POCKET

Lay a clean chicken breast on a cutting board with the thick side facing you. Make a pocket in the thickest area of the breast by slicing horizontally while you put pressure on the top of the chicken with your palm. Only slice 3/4 of the way to the edge—you aren’t fully butterying the chicken, only leaving a small pocket in which to put the stung. Season the chicken lightly inside and out with salt and pepper. Repeat with each of the four chicken breasts.

STEP THREE: THE STUFFING

In a mixing bowl, combine the couscous, olives, sundried tomatoes, lemon zest, lemon juice, feta cheese, and a pinch of salt with a fork to avoid mashing the soft couscous. Set aside half of the couscous mixture for plating before you begin stung the chicken, to avoid cross-contamination. Place roughly 2 tablespoons of stung into each chicken breast and close the pocket around it. For extra security, close the opening with a toothpick (optional). Don’t be tempted to overstuff!

STEP FOUR: BROWN, THEN BAKE

Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet. Sauté the stued chicken breasts with the thick side facing down until they are golden. Don’t attempt to flip! Place the skillet in the oven and bake until cooked through (about 20-25 minutes). To serve without losing your lling, put a plate face down over the top of the skillet and flip it over to reveal the brown side of the chicken. Be sure to remove any toothpicks if you used them. Serve each piece of chicken with the reserved couscous.Screen Shot 2016-03-17 at 3.26.19 PM