Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives

Recipe courtesy Guy Fieri, 2008

Show: Guy's Big Bite Episode: Mediterranean Marination

Rated: 5 stars out of 5Rate itRead users' reviews (31)

RECIPE
COMMENTS & REVIEWS(31)

Cook Time:
25 min
Level:
--
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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Ingredients

For the couscous:

1 tablespoon olive oil
2 cloves garlic, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
4 tablespoons kalamata olives, chopped
2 cups chicken stock
1 (10-ounce) box couscous
Salt and pepper
1/2 pound feta cheese, crumbled

For chicken:

4 (6-ounce) boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter

For the sauce:

2 cloves garlic, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
4 tablespoons roughly chopped kalamata olives
2 tablespoons butter
1/4 pound feta cheese, crumbled, for garnish

For the couscous:

Directions

In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)

For the chicken:

Preheat oven to 400 degrees F.

Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast. When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.

Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes.

While chicken is baking, make the sauce.

For the sauce:

In saute pan that you cooked chicken breasts in, heat and add garlic. Deglaze with white wine and add lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.

To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over.

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Comments & Reviews

recipe Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives
Scott Marysville, OH 02-07-2010
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Well Received
Rated: 5 stars out of 5

I made the recipe tonight for my girlfriend. Took very large organic chicken breasts and cut a full length opening to obtain... a great stuffing across the full length of the chicken breast. With an effort not to overcook or over brown the chicken, it came out showing a little bland looking before putting in the oven. Therefore, I think rolling it with a sundried tomato and calamata olive breadcrumb instead may be an alternative. The sauce recipe is a little short so I would recommend adding an additional serving for the sauce. Upon completion, we both felt that each bite has it own burst of great flavor. Although the ingredients are expensive, I feel that the overall recipe it worth every penny. Read more
recipe Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives
Julie oceanside, CA 01-10-2010
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This is AWESOME!
Rated: 5 stars out of 5

I had to write a comment for this dish! It was really good. Made it for dinner and it had rave reviews. I pounded out the... chicken and rolled it, it was a little bit easier. I don't really have any other suggestions other than doubling the sauce. It's just so good!Read more
recipe Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives
calvinand mycity, WA 11-03-2009
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Sauce & Couscous Wonderful
Rated: 3 stars out of 5

Chicken a bit bland though, the flavors do not really transfer into the meat, so you end up with really boring chicken with... no flavor at all. But the flavors of the couscous and sauce are super intense - could use a bit more sauce tho, I didn't even have enough to top four breasts.Read more
recipe Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives
Nancy Port St. Lucie, FL 09-27-2009
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So yummy.....BUT
Rated: 4 stars out of 5

I'm sure I must have done something wrong, but the portion of measurements was really off. I used everything exact and still... had way too much couscous left over after stuffing the brests. Also, wish I could learn how to really brown - would have helped to low what temp heat to use for all of this - just guessed - med? med/high? Again, probably just me......ALL IN ALL - would SO make this for a date with a beautiful salad!!! Thanks Guy! :) Read more
recipe Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives
Krista Chesterfield, MO 09-11-2009
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Delicious!
Rated: 5 stars out of 5

My mom can't eat gluten so I made this recipe with quinoa (which actually bumps up the nutritional value quite a bit) and it... turned out really good! Instead of making a pocket in the chicken, I beat the breasts down pretty thin, placed the mixture on top and rolled the chicken around it. This worked really well, and was very easy, especially with toothpicks holding the chicken in place. The way I plated it was really elegant and is perfect for serving company!Read more
recipe Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives
al western, NC 08-29-2009
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yummmmmm!
Rated: 5 stars out of 5

Made this tonight. 8 yr old daughter, hubby and I loved it. Agree...will make more sauce next time. I also used skewers to... hold chicken together after stuffing.Read more