Mediterranean Chicken Breast Stuffed with Spinach, Ricotta and Sun-Dried Tomato with Lemon Pearl Couscous and Pistachios

Instructions

1. 1

   Preheat the oven to 200°C / 400°F. Pat the chicken breasts dry and, using a sharp knife, cut a pocket into the side of each one without slicing all the way through.

2. 2

   In a large skillet, heat 1 tablespoon olive oil. Add the shallot and 1 minced garlic clove and cook over medium heat for 2 to 3 minutes until fragrant. Add the spinach and cook for 1 to 2 minutes until wilted. Remove from the heat and let cool slightly.

3. 3

   In a bowl, combine the ricotta, chopped sun-dried tomatoes, the sautéed spinach mixture, half of the basil, dried oregano, lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

4. 4

   Stuff each chicken breast with one-fourth of the ricotta mixture. If needed, secure the opening with toothpicks. Rub the outside with 1 tablespoon olive oil, the grated garlic clove, the remaining salt, the honey, and the remaining black pepper.

5. 5

   Heat an oven-safe skillet over medium-high heat with 1 tablespoon olive oil. Sear the stuffed chicken breasts for 2 minutes per side until lightly golden. Transfer the skillet to the oven and bake for 14 to 18 minutes at 200°C / 400°F, or until the chicken is fully cooked.

6. 6

   Meanwhile, in a medium saucepan, heat the remaining tablespoon of olive oil over medium heat. Add the pearl couscous and cook for 2 minutes, stirring, to lightly toast it. Add the remaining minced garlic clove and cook for 30 seconds.

7. 7

   Pour the hot broth into the saucepan with the couscous, reduce the heat, and cook for 8 to 10 minutes until tender and the liquid is absorbed. Stir in the lemon juice, green olives, toasted pistachios, and the remaining basil. Adjust with salt and pepper if needed.

8. 8

   Let the chicken rest for 5 minutes out of the oven. Remove the toothpicks if used, slice each breast thickly, and serve over the lemon pearl couscous. Finish with extra fresh basil if desired.