Recipe

Add Step-by-Step Photos	Kukla / All my dishes 1 year, 10 months ago Servings:0	Kukla

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Fans

rml

Ingredients

Directions

NOTE: I had only 2 boneless, skin-on chicken breasts -- so I used them along with 2 boneless, skinless ones, but I wrapped the skinless ones each with a strip of bacon (much to my husband's delight!! He LOVES bacon -- and it was Valentine's Day -- but I preferred the ones without). The skin keeps things moist, so try to get boneless, SKIN-ON chicken.

Bring the butter, 1/2 tsp of the salt, and 1/2 cup water to a boil in a small saucepan. Remove from the heat and add the couscous. Cover and allow to stand for 5 minutes. Uncover, fluff with a fork, and mix in 1/2 cup of the grapes, the celery, prasley, mint, and first amount of chives. Cover again, and set aside.

Preheat the oven to 400 F.

On a work surface, butterfly each chicken breast and pound to /4-inch thick. Season both sides well with salt and pepper. (Along with the freshly ground pepper I added a touch of fresh lemon-pepper.)

Divide the couscous mixture evenly among the breasts and roll them to enclose the stuffing. Lay them, seam side down, in a well-greased baking pan. (Alcan's aluminium 'SLIDE' product works really well here if you don't want to add any calories...)

Bake, uncovered, in preheated oven until the chicken is cooked through, about 30 minutes. (I used an instant-read thermometer to check doneness, and found it took closer to 40 - 45 minutes)

Meanwhile, bring the wine to a boil in a medium-small saucepan over high heat. Add the remaining 3/4 cup grapes, and the toasted almonds and continue to boil until reduced by two-thirds, about 10 minutes. Transfer to a blender, add the chives, and about 1/4 tsp salt (to taste) and puree until smooth. (I returned the mixture to the saucepan and brought it back to the boil; I added ice-cold butter, a teaspoon at a time (about 3 times), stirring after each addition, until the sauce was thicker, glossier, and to my preferance. More calories, but hey -- it's up to you!)

Serve the stuffed chicken breasts sliced with the green grape sauce poured over the top. Garnish with additional chives and almonds, if desired.

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Comments

ivy 1 year, 10 months ago said:
This looks great Kukla, too bad I have to wait until August to get some grapes. Can I substitute it with something else?

rml 1 year, 10 months ago said:
Pretty!

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