PREP TIME: 30 minutes
TOTAL TIME: 40 minutes
Thanks to fresh mint and lemon zest, this stuffing has plenty of vibrancy. For a quick flavor switch, try cilantro or basil instead of mint, and walnuts instead of pine nuts.
1/2 cup couscous
Coarse salt and ground pepper
1/2 cup fresh mint leaves, coarsely chopped
3 tablespoons pine nuts
2 scallions, thinly sliced crosswise
1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice (from a half lemon)
2 tablespoons olive oil
4 boneless, skinless chicken breast halves (6 to 8 ounces each)
In a small saucepan, bring 3/4 cup water to a boil. Add couscous; season with salt and pepper. Cover and remove from heat; let steam 5 minutes. Add mint, pine nuts, scallions, lemon zest and juice, and 1 tablespoon oil; season with salt and pepper, and fluff with a fork.
Lay chicken flat on a work surface. With a paring knife, cut a 2-inch-long slit in the thick side of each breast. Insert knife and pivot inside chicken without enlarging opening, carefully forming a deep pocket (make sure not to pierce the opposite side). Stuff each breast with an equal amount of couscous mixture, packing it tightly.
In a large skillet, heat remaining tablespoon oil over medium heat. Season chicken with salt and pepper. Place in skillet and cook until browned on one side, 6 to 8 minutes. Carefully turn chicken over and add 1/2 cup water to skillet (a little couscous may fall out). Cover and cook until chicken is opaque throughout, 6 to 8 minutes more.
Per serving: 411 calories; 14 g fat (3 g saturated fat; 31 percent calories from fat); 20 g carbohydrates; 120 mg cholesterol; 282 mg sodium; 50 g protein; 2 g fiber.