You can never have too many main course recipes, so give Couscous-Stuffed Chicken A mixture of pepper, couscous, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.
Bring broth to a boil in a small saucepan; remove from heat. Stir in couscous. Cover and let stand 4 minutes.
Place couscous in a small bowl; fluff with a fork. Cool for 10 minutes.
Add 1/4 teaspoon salt, 1/4 teaspoon pepper, and next 8 ingredients (through garlic); toss.
Place chicken between 2 sheets of plastic wrap; pound to 1/4-inch thickness. Divide couscous mixture evenly among breast halves; roll up jelly-roll fashion. Secure with wooden picks.
Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper.
Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray.
Add chicken to pan; cook for 6 minutes or until browned; turn chicken over.
Bake at 400 for 5 minutes or until chicken is done.