Couscous Stuffed Chicken Breast with Feta, Sun-Dried Tomatoes and Kalamata Olives

This is from a FoodNetwork recipe but I changed it to make it healthier and I still thought it tasted really good!

For the couscous:

- just a little olive oil

• 2 cloves garlic, minced
• 1/8 teaspoon red pepper flakes (I used a lot more and some cheyenne pepper and it wasn't that spicy at all_
• 4 tablespoons sun-dried tomatoes, drained and chopped (I used some that was in the pantry in like a bag and did like 3/4 of the bag in the couscous and the other 1/4 in the sauce)
• 4 tablespoons kalamata olives, chopped
• 2 cups chicken stock (I used broth)
• 1 (10-ounce) box couscous ( I used the whole wheat kind
• Salt and pepper
• It called for 1/2 lbs of feta cheese, but that was a lot, I used like around 1/4 pound of reduced fat feta in the couscous and it was fine. And I love cheese and I still thought it was fine.

For chicken:

• 4 (6-ounce) boneless, skinless chicken breasts (I used 2)
• Salt and freshly ground black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter
• (I didn't use the olive oil or butter for this part because I hate using the stove but left it in here in case you want to try it)

For the sauce:

• 2 cloves garlic, minced
• 1/2 cup white wine (I don't ever have wine just laying around so I didn't use any and just doubled the amount of lemon juice because I love lemony chicken and its less calories)
• 1/2 lemon, juiced (I used almost a full cup)
• 6 tablespoons julienned sun-dried tomatoes (just whatever was left from above)
• 4 tablespoons roughly chopped kalamata olives
• 2 tablespoons butter (I used that yogurt fake butter stuff and only about 1 tablespoon)
• 1/4 pound feta cheese, crumbled, for garnish (I justed used the little bit I saved from the couscous, it was actually like 1/4 cup)

For the couscous:

Directions

In saucepan over medium heat add olive oil, when hot, add the garlic and red pepper flakes. Add the sun-dried tomatoes and saute a few minutes more. Add olives and chicken stock and bring to a boil. Add the box of couscous, turn off heat and let stand covered for 5 minutes. Fluff with fork, and season with salt and pepper. Spread 2 cups on large plate, add in 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken. (Put in covered casserole and reheat in oven last 10 minutes with chicken.)

For the chicken:

Preheat oven to 400 degrees F.

Trim chicken with a boning knife, if needed. Start at top of breast and carefully make a lengthwise cut from top to bottom and making a pocket about 2 inches, making sure not to pierce the other side of the breast (We didn't do this part right, so good luck, I have no tips). When couscous is cool enough to handle, carefully spoon couscous mixture into pocket. Even out the stuffing by gently moving it around with your hands. Wipe off any excess couscous from outside of breasts and season with salt and pepper.

Heat olive oil and butter in saute pan and brown off both sides of chicken. Place chicken on baking sheet and place in oven for 20 minutes. (I didn't do this part at all and it really turned out fine, I just cooked it for like 5 minutes more)

While chicken is baking, make the sauce.

For the sauce:

In saute pan that you cooked chicken breasts in, heat and add garlic (I just used a new pan). Deglaze with white wine and add lemon juice. Reduce by one third. (I just used the lemon juice and reduced) Add in sun-dried tomatoes, let reduce for 2 to 3 minutes, add the olives, turn off heat, add the butter and stir to combine.

To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese over it.

I really liked it! I served it with the extra couscous and steamed broccoli and mushrooms.