Couscous-stuffed Chicken

I made it to the grocery store and successfully cleaned out my kitchen! Then I made my first home-cooked meal of 2011. I picked couscous-stuffed chicken. It sounded so good: chicken breast stuffed with couscous, tomatoes, olives, olive oil, garlic, salt and pepper. Yum! (and only 271 calories per chicken breast) I invited Brett over to be my guinea pig. He arrived with perfect timing, although late, because according to the recipe I had 5 minutes left in the oven which gave me enough time to steam the broccoli. Well, 5 minutes came and went and my chicken was only 130 degrees (it should be 165). So back in the oven another 5 minutes...and its 140. BACK into the oven for 3 minutes, 145. Back into the oven for 5 more minutes, 155. Finally, back in the oven for another 5 minutes (23 minutes total) and it's done! I believe the culprit was the chicken breasts being too thick. I should have measured the instructed 1/4 inch thickness. Even though by the time the chicken was done we had eaten all the broccoli, the chicken was worth the wait! It was really good. You should try it...

Ingredients
1/3 cup fat-free, lower-sodium chicken broth
1/4 cup uncooked couscous
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 tablespoons chopped plum tomato
2 tablespoons kalamata olives, chopped
2 tablespoons crumbled feta cheese
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh parsley
1 teaspoon grated lemon rind
1 minced garlic clove
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray

Preparation
Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes. Place couscous in a small bowl; fluff with a fork. Cool for 10 minutes. Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic); toss. Preheat oven to 400°.

Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook for 6 minutes or until browned; turn chicken over. Bake at 400° for 5 minutes or until chicken is done.
From Cooking Light