Reinvent the chicken dinner

By Faeza
26 December 2015

Couscous stuffed chicken

½ cup Pouyoukas couscous (wholewheat, plain or flavoured)

2 tablespoons olive oil

100g mushrooms, finely chopped

50g blue cheese, crumbled

1 tablespoon finely chopped flat-leaf parsley

4 chicken breast fillets

4 rashers middle bacon


Place the couscous in a medium bowl and add ½ cup boiling water. Cover and stand for 5 minutes. Fluff up the couscous with a fork to separate the grains.

Heat half the oil in a large frying pan and cook the mushrooms, stirring for 4-5 minutes. Set aside to cool. Add mushroom, cheese and parsley to the couscous and season with pepper.

Split each chicken fillet lengthways without cutting all the way through. Working with 1 fillet at a time, place between 2 sheets of baking paper and pound with a rolling pin to flatten. Season inside of chicken with pepper. Place ¼ of the couscous mixture on half of the chicken, leaving a 1cm edge. Fold over chicken to enclose the filling, pressing edges together. Wrap with a rasher of bacon. Repeat with remaining chicken, couscous mixture and bacon.

Heat the remaining oil in a large frying pan over medium heat. Cook the chicken parcels for 5-6 minutes each side or until golden and cooked through.

Pouyoukas Foods will be launching a new recipe book next year with many mouth-watering recipes.