Chicken Stuffed with Pesto and Swiss over Couscous



In a moment of inspiration or sheer boredom, I decided to cook since the tornado watch and raucous thunderstorm was trapping me at home.


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Swiss Cheese


Chicken Broth



I would suggest eye-balling your measurements to match the quantity you need.  Embracing my inner Bridge Jone’s, I will say without shame that my I only made one chicken breast.  It’s been challenging to remember to portion-control my cooking habits.  Growing up, I used to cook a meal for five people, because in my mother’s household everyone had to be present at dinner – short of a deathly virus.  Over the years, I’ve gotten better at not making such large portions, but it is surprisingly difficult to cook for only one when grocery stores package items in bundles.

The first step is to flatten the chicken breast.  If you are a gourmet chef, you’ll have a malate to pound the chicken breast flat, or if you are me, you’ll use your fist.  I have used both methods, and both techniques are effective in producing a flatten breast.  spread the pesto on the chicken, lay the swiss cheese over the pesto layer, and roll the chicken into a hotdog-shape.  I used rubber bands, because I lack toothpicks or any other means of keeping the chicken breast rolled tight.

Fry the chicken breast in a skillet until both sides are browned.  Then stick the entire skillet into the oven at 350 degrees Fahrenheit. It takes roughly 30 minutes, but depending upon the thickness of your chicken breast you may need to adjust the cooking time.

Couscous is the best grain side dish ever invented, in my humble opinion.  You’ll need equal parts couscous and liquid.  I used chicken broth to add some flavor to the couscous.  I would also suggest sprinkling parmesan cheese or maybe some herbs to add flare to the otherwise plain, Jane grain.  By itself, couscous lacks flavor, but it adapts to your seasonings of choice easily while still remaining nutritious.



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