Chicken Breasts Stuffed with Curried Couscous
Elevate your dinner game with these succulent Chicken Breasts Stuffed with Curried Couscous, a gourmet-meets-comfort dish that's bursting with bold flavors and vibrant textures. This recipe combines tender chicken breasts with a fragrant couscous filling infused with aromatic curry powder, sweet dried apricots, crunchy toasted almonds, and fresh cilantro. Lightly seared for a golden crust and baked to perfection, these stuffed chicken breasts offer a satisfying blend of spices, sweetness, and nuttiness in every bite. Perfect for dinner parties or weeknight meals, this show-stopping dish is simple to prepare yet delivers restaurant-quality results. Serve with a drizzle of fresh lemon juice for a tangy finish and pair with a crisp salad or roasted vegetables for a complete meal.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 1 cup Couscous
- 1 cup Chicken broth
- 1 teaspoon Curry powder
- 0.25 cup Dried apricots, chopped
- 0.25 cup Slivered almonds, toasted
- 2 tablespoons Fresh cilantro, chopped
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 2 cloves Garlic, minced
- 2 tablespoons Butter
- 1 tablespoon Lemon juice
Instructions
Preheat oven to 375°F (190°C).
In a medium saucepan, bring the chicken broth to a boil. Remove it from heat, stir in the couscous, curry powder, and a pinch of salt. Cover and set aside for 5 minutes.
Fluff the couscous with a fork and stir in the chopped dried apricots, toasted slivered almonds, and chopped cilantro. Set aside to cool slightly.
Place the chicken breasts on a flat surface. Using a sharp knife, cut a pocket into the thickest side of each breast, being careful not to cut all the way through.
Stuff each chicken breast generously with the couscous mixture. Secure the opening with toothpicks or kitchen twine.
Season the outside of the chicken breasts with salt, black pepper, and paprika.
Heat olive oil and butter in a large oven-safe skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Place the stuffed chicken breasts in the skillet and sear for 2-3 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C).
Remove the chicken from the oven and let it rest for 5 minutes. Drizzle with lemon juice before serving.
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 6.7 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 163 mg | 54% | |
| Sodium | 967 mg | 42% | |
| Total Carbohydrate | 19.3 g | 7% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.3 g | ||
| Protein | 58.3 g | 117% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 691 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
