Roasted Chicken with Goat Cheese-Macadamia Nut Crust and Parsley-Pimento Couscous

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I really enjoyed the chicken - full of flavor and very filling. Yet I found the couscous to be rather bland.

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I made the chicken and it was fantastic. I flatened out my chicken breasts since they were rather thick. Instead of salt and pepper, I used montreal chicken seasoning. I made honey mustard, from chicken nuggets with honey mustard dipping sauce from Paula Deen and slathered it on the chicken. I could not spread the goat cheese, so I simply crubled it up on top of the chicken. I chopped the macadamian nuts to make them small and fine. I had to cook the chicken longer- about 15 minutes longer without the foil. This was great chicken. The chicken was juicy and the topping was excellent- restaurant quality. You must like goat cheese to enjoy this. I think this might work with feta cheese as well. This is a definite keeper.

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What a great combination of flavors in this simple dish with just a few basic ingredients! I used 1 tablespoon each of honey and dijon mustard as Robin suggested in her show and substituted cashews. I also added olives to the couscous and cooked it in chicken stock. It was fast, healthy and really tasty!