Recipe

How to make it

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• 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.