This Mediterranean chicken recipe is warm and filling, perfect for any rainy Portland night. Its flavors are rich and make for a great way to impress your guests. And the best part is that the ingredients are cheap but the finished product tastes like a five star meal.
This Mediterranean chicken recipe is warm and filling, perfect for any rainy Portland night. Its flavors are rich and make for a great way to impress your guests. And the best part is that the ingredients are cheap but the finished product tastes like a five star meal.
It’s helpful to purchase your couscous directly from the bulk dried goods section of your local grocer and the chicken from the butchers counter, so that you can buy as much or as little as you need. If you’re in need of a uniquely hearty meal, look no further!
Ingredients
3 tbsp. olive oil
3 cloves garlic, minced
1/8 tsp. cayenne pepper powder
1 large red bell pepper, diced
2 cups chicken stock
1 (10 oz.) box couscous
1/2 lb. feta cheese
2 large boneless chicken breasts
Salt and pepper
Sauce Ingredients
1 (8 oz.) can diced tomatoes, drained
1/2 cup cream
2 tsp. lemon juice
1/2 yellow onion, chopped
4 tbsp. green olives, chopped
2 tbsp. butter
1 tsp. garlic powder
Preheat oven to 350 degrees. In a medium pot, add olive oil and minced garlic and sauté for 1 minute. Add cayenne pepper, diced bell pepper and 2 cups chicken stock, then bring the mixture to a boil. Once boiling begins, add couscous, remove from heat and let sit covered with lid for five minutes.
While couscous sets, take chicken breasts and cut them in half, making four even portions of chicken breast. Then, using a small knife, cut a two-inch horizontal slit through the middle of the thickest part of each chicken breast slice. Make sure to not pierce through to the other side, as this should create a pocket in the breast.
Once the couscous mixture has set, fluff it with a fork and throw in the crumbled feta cheese. Spoon enough of this mixture into the pocket, thoroughly filling it. Place the stuffed chicken breasts on a baking sheet, drizzle lightly with olive oil and salt and pepper the breasts. Place the sheet on the center rack of your oven for approximately 20 minutes.
While the chicken bakes, prepare the sauce. In a medium saucepan melt 2 tablespoons of butter and cook the chopped onion, stirring frequently for two minutes over medium heat. Add the can of drained tomatoes, green olives and cream. When the mixture begins to simmer, reduce to medium-low heat and add garlic powder and lemon juice. Continue to simmer the sauce for six minutes, allowing it enough time to reduce in the pan, then salt and pepper to taste.
Remove the stuffed chicken breasts from the oven and let sit four minutes. Top with the Mediterranean tomato sauce and enjoy!
