An explosion of flavor packed into every juicy bite.
Ingredients
- 2 oz goat cheese
- 4 tbsp chopped pistachios
- 6 chopped dried apricots
- 4 boneless chicken breasts
- 1/2 cup bread crumbs
- 1 beaten egg
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
- 1 c couscous
- 1 c vegetable broth
- 2 c coarsely chopped baby arugula
Directions
- Combine goat cheese, 2 tbsp chopped pistachios and chopped dried apricots.
- Slit one side of 4 boneless chicken breasts to create a pocket and stuff with goat cheese mixture.
- Combine bread crumbs and 2 tbsp chopped pistachios.
- Dip chicken in 1 beaten egg and coat with bread crumbs; season with salt and pepper.
- Heat 2 tbsp vegetable oil in a large nonstick skillet over medium-high. Cook chicken 3 minutes per side. Place in a baking dish and make at 375 for 12 minutes.
- Cook couscous in vegetable broth with salt and pepper to taste. Stir in baby arugula.
Tip: It’s easier to make pockets in chicken breasts if you place them in the freezer for 5 minutes before slicing.
Recipe courtesy of Food Network Magazine