Text 15439, 88 rader
Skriven 2011-09-07 05:12:00 av DAVE DRUM (1:123/140)
Ärende: TVFN 300
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Couscous Stuffed Chicken Breast w/Feta
 Categories: Poultry, Pasta, Cheese, Wine, Citrus
      Yield: 4 servings
 
MMMMM--------------------------COUSCOUS-------------------------------
      1 tb Olive oil
      2 cl Garlic; minced
    1/8 ts Red pepper flakes
      4 tb Sun-dried tomatoes; drained,
           - chopped
      4 tb Kalamata olives; chopped
      2 c  Chicken stock
     10 oz Box couscous
           Salt and pepper
    1/2 lb Feta cheese; crumbled

MMMMM--------------------------CHICKEN-------------------------------
      4    (6 oz) Chicken breasts;
           - boned, skinned
           Salt & fresh black pepper
      1 tb Olive oil
      1 tb Butter

MMMMM---------------------------SAUCE--------------------------------
      2 cl Garlic; minced
    1/2 c  White wine
    1/2    Lemon; juiced
      6 tb Julienned sun-dried
           - tomatoes
      4 tb Rough chopped kalamata
           - olives
      2 tb Butter
    1/4 lb Feta cheese; crumbled,
           - garnish
 
  Recipe courtesy Guy Fieri, 2008
  
  For the couscous: 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 400øF/205øC.
  
  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.
  
  Copyright Television Food Network, G.P., All Rights Reserved
  
  MM Format by Dave Drum - 23 April 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

... There is nothing better on a cold wintry day than a properly made pot pie.
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