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• Preparation time 8 minutes • Cooking time 20- 25 minutes |
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| 250ml (1 cup) | Zinda Spinach Couscous |
| 6 | Chicken breasts, skinless, boneless |
| 125ml (1/2 cup) | Sun dried tomatoes oil packed, drained, finely chopped |
| 150g (5 oz) | Goat cheese, soft roll, or cream cheese, softened |
| 20ml (1 1/4 tbsp) | Lemon, fresh juice |
| 15ml (1 tbsp) | Honey |
| 15ml (1 tbsp) | Olive oil |
| To taste | Herbs of Provence or fine herb mix |
| 2,5ml (1/2 tsp) | Salt and black pepper freshly ground |
| 300ml (1 1/4 cups) | Chicken broth |
| 1. | Prepare couscous according to cooking directions on the box. Cool. Preheat oven to 375o F. |
| 2. | For the stuffing: In a bowl, mix goat cheese or cream cheese, lemon juice, honey, the cold couscous and sun dried tomatoes. Season with salt, pepper and herbs of Provence. |
| 3. | Flatten the chicken breasts between 2 pieces of plastic wrap with a meat tenderiser. Place 45-50ml (3-4 tbsp) of stuffing in the centre of each breast. Roll tightly. Seal each with a toothpick. |
| 4. | Lightly oil chicken and place on a rectangular baking dish. Roast in oven at 400oF for 20-25 minutes or until chicken is firm but tender. |
| 5. | Once cooking is complete, remove chicken from oven. Slice. Transfer to a serving platter. Keep warm. Add chicken broth to pan. Bring to a boil, scraping browned bits on the bottom of the pan with a wooden spoon. Season if needed. Serve with chicken breasts. |
| Domenico Forte, Executive Culinary Chef |
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Variations: |
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Instead of goat cheese, choose parmesan or pesto
Serve with green vegetables of choice |
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Zinda Products Canada Inc. © Copyrights 2003 |