Good Housekeeping welcomes a delicious new cookbook in the same attractive and handy lie-flat, concealed spiral format as its popular Blend It! and Bake It! With more than 150 delicious grilling recipes featuring everything from pizza to steak to veggies, the cooking experts at Good Housekeeping show barbecue lovers how to prepare a flawless feast.
Garlic—and—herb cheese and roasted peppers are the surprise filling for these boneless breasts. Accompanied by a lemony herb couscous, this dish is elegant enough for guests but easy enough for a weeknight family dinner.
Prep: 20 minutes
Grill: 12 to 15 minutes
Makes 4 servings
FOR THE CHICKEN BREASTS:
4 medium skinless, boneless chicken breast halves (about 1 1/4 pounds)
1/4 cup light garlic-and-herb spreadable cheese (about half 4.4-ounce package)
1/4 cup drained and chopped jarred roasted red peppers
8 whole fresh basil leaves, chopped
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
FOR THE COUSCOUS:
1 tablespoon extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1 1/3 cups water
1 cup couscous
1 cup loosely packed fresh basil leaves, coarsely chopped
2 tablespoons fresh lemon juice
Prepare chicken breasts: With tip of knife, cut each chicken breast along one long side, keeping knife parallel to surface of breast, to form a deep pocket with as small an opening as possible.
Prepare outdoor grill for direct grilling over medium heat.
In small bowl, combine cheese, peppers, and basil. Stuff one-fourth cheese mixture into each chicken pocket. Rub oil on outside of chicken and sprinkle with salt and pepper.
Prepare couscous: In 2-quart saucepan, heat oil, salt, pepper, and water to boiling over high heat; stir in couscous. Cover pan; remove from heat and let stand at least 5 minutes.
Meanwhile, place chicken on hot grill rack over medium heat and grill, turning once, until juices run clear when thickest part of breast is pierced with tip of knife, 12 to 15 minutes.
To serve, add basil and lemon juice to couscous; fluff with fork until well mixed. Spoon couscons onto 4 dinner plates; top with chicken breasts.
Each serving chicken: About 255 calories, 35g protein, 4g carbohydrate, lOg totalfat (Sg saturated), 113mg cholesterol, 560mg sodium.
Each serving couscous: About 205 calories, 6g protein, 37g carbohydrate, 4g total fat (Ig saturated) 0mg cholesterol, 295mg sodium.
More From This Book:
Stuffed Chicken Breasts with Lemon and Basil Couscous
