Stuffed chicken breast fillets recipe

Stuffed Chicken Breast Fillets recipe

This article was published by: Matthew

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown. Stuffed chicken breast fillets recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

200 g	couscous
1	yellow bell pepper, diced
1	red bell pepper, diced
100 g	soft dried apricots, diced
1	onion, chopped
150 g	cherry tomatoes, halved
50 g	sun-dried tomatoes, diced
25 g	green olives, pitted and chopped
125 g	goat’s cheese, crumbled
4	chicken breast fillets
	salt and pepper
1 bunch(es)	parsley, chopped
500 g	almonds, roasted and chopped
5 tbsp	oil
1 clove(s)	garlic, chopped
5 tbsp	white balsamic vinegar
200 ml	water

Instructions

In a saucepan, bring the water with 1 teaspoon of salt and 1 tablespoon of oil to a boil. Add the couscous, take from heat, cover and allow to soak for 10 minutes.

Mix the sun-dried tomatoes with olives and goat’s cheese. Season with pepper.

Carefully butterfly the chicken breasts, making sure not to cut all the way through. Spoon the cheese mixture into the chicken breasts. Fix with toothpicks. Season the outside with salt and pepper. In a pan, heat 1 tablespoon of oil and fry the meat until golden all around. Switch off the heat, but leave the meat in the pan until serving.

In another pan, heat the remaining oil. Fry the onion, garlic and bell peppers until soft. Stir in the apricots, tomatoes and the vinegar. Season to taste with salt and pepper. Fold the mixture into the couscous. Stir in the almonds and the parsley.

Cut the chicken breast fillets diagonally into half.

Place a good ladle of the couscous on the plates and arrange the chicken breast fillets on top.

Preparation time:
ca. 20 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
medium
Calories per portion:
n/a