Guy Fierry suggests making a “pocket” of each chicken breast and put a filling with a pronounced Mediterranean taste. Serve this dish with lemon sauce and sun-dried tomatoes, sprinkled with feta cheese. Share with friends: 
Time: 40 minutes Difficulty: medium Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
For filling:
- 1 tbsp. l olive oil
- 2 minced cloves of garlic
- 1/8 tsp red hot pepper petals
- 4 tbsp. l sun-dried tomatoes (drain the pickle and chop)
- 4 tbsp. l chopped Kalamata olives
- 2 tbsp. chicken broth
- 1 pack (280 g) couscous
- Salt and pepper
- 230 g crumbled feta cheese
For chicken:
- 4 (170 g each) skinless and boneless chicken breasts
- Salt and freshly ground black pepper
- 1 tbsp. l olive oil
- 1 tbsp. l (15 gr.) Butter
For the sauce:
- 2 minced cloves of garlic
- 1/2 tbsp. white wine
- Juice 1/2 Lemon
- 6 tbsp. l julienne dried tomatoes
- 4 tbsp. l coarsely chopped Kalamata olives
- 2 tbsp. l (30 gr.) Butter
- 110 g crumbled feta cheese for decoration
Recipes with similar ingredients: garlic, red pepper flakes, sun-dried tomatoes, calamata olives, couscous groats, feta cheese, chicken breast, white wine, lemon juice
Recipe preparation:
- For filling: In a saucepan over medium heat olive oil when it is hot, add garlic and petals red pepper. Add the sun-dried tomatoes and passer a few more minutes. Put olives, pour in chicken stock and bring everything to boiling. Add a package of couscous, turn off the heat and let stand under the lid for 5 minutes. Stir with a fork, salt and pepper. Put 2 tbsp. mix on a large plate, add 230 g feta and let cool. Use the remaining hot couscous in as a side dish. (Put in a heat resistant form with a lid and Preheat in the oven for the last 10 minutes. cooking Chicken).
- For chicken breasts: Preheat the oven to 205С.
- If necessary, remove the bones with a special knife. Carefully cut along the entire length starting at the top. breasts and moving down to get a pocket about 5 cm deep. Try not to cut the fillet on the other side. When the couscous cools down so that you can pick it up, carefully start mixture of pocket. Flatten the filling by carefully shaping it hands. Remove excess couscous from the outside of the breast, salt and pepper.
- Heat olive and butter in a saucepan and fry chicken on both sides. Put breasts on a baking sheet and place in oven for 20 minutes. While the chicken breasts are baked, cook sauce.
- For the sauce: Preheat the stew pan in which you fried stuffed breasts and add garlic. Dilute with white wine and add lemon juice. Boil up to 1/3 of the volume. Add sun-dried tomatoes, cook another 2-3 minutes., add olives, turn off fire, add butter and mix well.
- When serving, put couscous from the oven on a plate, cut stuffed chicken breast in half, pour sauce and sprinkle the crumbs of the remaining feta cheese.
