Couscous-Stuffed Chicken

Ingredients

• 0.5 teaspoon pepper black divided
• 0.3 cup couscous uncooked
• 2 tablespoons feta cheese crumbled
• 2 teaspoons parsley fresh chopped
• 1  garlic clove minced
• 2 tablespoons kalamata olives chopped
• 1 teaspoon lemon zest grated
• 0.3 cup beef broth fat-free
• 2 tablespoons olive oil extra virgin extra-virgin
• 2 teaspoons oregano fresh chopped
• 3 tablespoons plum tomatoes chopped
• 0.5 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless

Equipment

• bowl
• frying pan
• sauce pan
• oven
• plastic wrap

Directions

1. Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes.
2. Place couscous in a small bowl; fluff with a fork. Cool for 10 minutes.
3. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic); toss.
4. Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks.
5. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
6. Preheat oven to 40
7. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray.
8. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over.
9. Bake at 400 for 5 minutes or until chicken is done.