Best 5 Couscous Stuffed Chicken Breast With Feta Sun Dried Tomatoes And Kalamata Olives Recipes

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Tantalize your taste buds with a culinary journey to the Mediterranean with our delectable Couscous Stuffed Chicken Breast. This dish is a symphony of flavors, textures, and colors, sure to leave you craving for more. Juicy chicken breasts are generously stuffed with a tantalizing mixture of fluffy couscous, tangy feta cheese, sun-dried tomatoes, and briny Kalamata olives, creating a harmonious blend of flavors in every bite. Accompanying this delightful main course are three equally enticing recipes: a refreshing Mediterranean Chopped Salad bursting with crisp veggies and a zesty dressing, a creamy and indulgent Feta Dip perfect for dipping or spreading, and a heavenly Baklava dessert that offers a sweet ending to your Mediterranean feast. Prepare to embark on a culinary adventure that will transport your senses to the sun-kissed shores of the Mediterranean.

Check out the recipes below so you can choose the best recipe for yourself!

COUSCOUS WITH FETA, SUN-DRIED TOMATOES AND KALAMATA OLIVES



Couscous With Feta, Sun-Dried Tomatoes and Kalamata Olives image

Pulled from Guy Fieri's recipe Recipe #510969. I made the recipe noted but wanted to share the couscous recipe with everyone. It is TDF! I used Israeli Couscous and it was divine and so pretty! It's company worthy and very easy to make.

Provided by Chicagoland Chef du

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes packed in oil, drained and chopped
4 tablespoons kalamata olives, rough chopped
2 1/3 cups chicken stock, can reduce to 2 1/4 for drier couscous
2 cups israeli couscous
salt, if using, I do not use
pepper, if using
1/2 lb feta cheese, crumbled

Steps:

  • In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes, warm through for 10 seconds. CAREFUL not to burn the garlic.
  • Add the sun-dried tomatoes and sauté 30 seconds more.
  • Add olives and chicken stock and bring to a boil.
  • Add the couscous, and simmer on lowest setting until liquid is absorbed, per package instructions. approximately 8-10 minutes.
  • Fluff with fork, and season with salt and pepper. Add in 1/2 pound feta.

COUSCOUS STUFFED CHICKEN BREAST WITH FETA & SUN-DRIED TOMATO



Couscous Stuffed Chicken Breast With Feta & Sun-Dried Tomato image

Recipe courtesy Guy Fieri, 2008 Show: Guy's Big Bite Episode: Mediterranean Marination Read more at: http://www.foodnetwork.com/recipes/guys-big-bite-/couscous-stuffed-chicken-breast-with-feta-sun-dried-tomatoes-and-kalamata-olives-recipe/index.html?oc=linkback

Provided by Melanie W.

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon olive oil
2 garlic cloves, minced
1/8 teaspoon red pepper flakes
4 tablespoons sun-dried tomatoes, drained and chopped
2 cups chicken stock
1 (10 ounce) box couscous
salt and pepper
1/2 lb feta cheese, crumbled
4 (6 ounce) boneless skinless chicken breasts
salt & freshly ground black pepper
1 tablespoon olive oil
1 tablespoon butter
2 garlic cloves, minced
1/2 cup white wine
1/2 lemon, juiced
6 tablespoons julienned sun-dried tomatoes
2 tablespoons butter
1/4 lb feta cheese, crumbled, for garnish

Steps:

  • 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 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, 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.

ARTICHOKE AND SUN-DRIED TOMATO STUFFED CHICKEN BREAST



Artichoke and Sun-Dried Tomato Stuffed Chicken Breast image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 4 portions

Number Of Ingredients 12

3 tablespoons olive oil, divided
1/2 cup chopped red onion
3/4 cup chopped marinated artichoke hearts
1/2 cup chopped marinated sun-dried tomatoes
1/2 teaspoon salt
1/2 teaspoon fresh cracked black pepper
2 tablespoons minced garlic
1/2 cup white wine, divided
3 tablespoons butter, divided
1/4 cup grated Parmesan
1/2 tablespoon finely chopped Italian parsley leaves
4 boneless, skinless chicken breasts

Steps:

  • In a saute pan over medium heat, add 1 tablespoon of the oil. When the oil is hot add the onions and saute until translucent. Stir in the artichokes and sun-dried tomatoes. Saute for 3 to 5 minutes, then add the salt, pepper and garlic. When the garlic begins to lightly brown, deglaze with 1/4 cup of the white wine. Stir in 2 tablespoons of the butter, allow it to melt, then toss in the Parmesan and parsley.
  • Remove from the heat and allow to cool before stuffing the chicken breast.
  • Rinse, trim and pound out chicken breasts to about 1/4-inch thick. Do not over-pound as holes in the chicken will make it difficult for the chicken to retain the stuffing.
  • Put 1/4 of the stuffing mixture at 1 end of a chicken breast. Gentle roll the chicken breast folding the ends in to help keep the stuffing from coming out during the cooking process. Secure the chicken roll with 2 toothpicks. Repeat with remaining chicken breasts and stuffing.
  • Heat the 2 tablespoons of the remaining oil in a medium saute pan over high heat. Add the chicken breasts, with the secured side of the chicken first, to insure the roll with stay together. Brown the chicken on all sides, add remaining butter, and deglaze with remaining white wine.
  • Reduce the heat to low and cover the pan. Cook until the internal temperature reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
  • Remove the chicken to a cutting board and discard the toothpicks. Slice each breast on a bias into 5 pieces and transfer to a serving platter. Drizzle with remaining pan drippings, garnish with a sprinkle of Parmesan and serve.

CHICKEN BREASTS STUFFED WITH HERBED COUSCOUS



Chicken Breasts Stuffed with Herbed Couscous image

Thanks to fresh mint and lemon zest, this stuffing has plenty of vibrancy. For a quick flavor switch, try cilantro or basil instead of mint, and walnuts instead of pine nuts. Use a spoon to pack in the couscous; most of it will stay put as you saute the chicken, but any that falls out won't burn.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 8

1/2 cup couscous
Coarse salt and ground pepper
1/2 cup fresh mint leaves, coarsely chopped
3 tablespoons pine nuts
2 scallions, thinly sliced crosswise
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from 1/2 lemon)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves, (6 to 8 ounces each)

Steps:

  • In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover, and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
  • Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife, and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
  • In a large skillet, heat remaining tablespoon oil over medium. Season chicken with salt and pepper. Place in skillet, and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over, and add 1/2 cup water to skillet (a little couscous may fall out). Cover, and cook until chicken is opaque throughout, 6 to 8 minutes more.

Nutrition Facts : Calories 411 g, Fat 14 g, Fiber 2 g, Protein 50 g

CHICKEN BREASTS STUFFED WITH FETA & SUN-DRIED TOMATOES



Chicken Breasts Stuffed With Feta & Sun-Dried Tomatoes image

The soaking water from the sun-dried tomatoes can be refrigerated for several days. The liquid adds a layer of flavor to salad dressings, or can be used in place of part of the chicken or vegetable broth in recipes.

Provided by Dancer

Categories     Chicken Breast

Time 31m

Yield 4 serving(s)

Number Of Ingredients 6

1/4 cup sun-dried tomato (not packed in oil)
1 tablespoon olive oil
1/2 cup chopped red onion
1/4 cup basil leaves, chopped
1/3 cup crumbled feta
4 (4 ounce) boneless chicken breasts

Steps:

  • Soak sun-dried tomatoes in enough boiling water to just cover them.
  • Set aside.
  • Heat oil in nonstick skillet over medium high.
  • Add onion and cook, stirring, for 3 to 4 minutes, or until softened.
  • Remove skillet from heat and transfer onions to small bowl.
  • Drain tomatoes, discarding the soaking liquid or reserving it for another use.
  • Add chopped tomatoes to onions and stir in basil and feta.
  • Cut a horizontal slit in each chicken breast to form a pocket.
  • Stuff each with 1/4 of cheese mixture.
  • Return skillet to medium-high heat.
  • Add the chicken breasts and saute for 6 minutes.
  • Carefully turn them and cook another 6 minutes, or until chicken is cooked through.

Nutrition Facts : Calories 275.8, Fat 16.7, SaturatedFat 5.4, Cholesterol 83.7, Sodium 282.6, Carbohydrate 4.4, Fiber 0.8, Sugar 2.6, Protein 26.3

Tips:

  • For a crispier crust, sear the chicken breasts in a hot skillet before baking.
  • To make sure the chicken is cooked through, use a meat thermometer to check that the internal temperature has reached 165 degrees Fahrenheit.
  • If you don't have any feta cheese on hand, you can substitute another type of soft cheese, such as goat cheese or cream cheese.
  • If you don't like sun-dried tomatoes, you can omit them or substitute another type of dried fruit, such as cranberries or raisins.
  • If you don't have any kalamata olives, you can substitute another type of olive, such as black olives or green olives.

Conclusion:

This couscous-stuffed chicken breast recipe is a delicious and easy-to-make meal that's perfect for a weeknight dinner. The chicken is juicy and flavorful, the couscous is fluffy and flavorful, and the feta cheese, sun-dried tomatoes, and kalamata olives add a delicious tanginess. Serve this dish with a side of roasted vegetables or a salad for a complete meal.

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