September 2007, pg. 105
Ok folks, there are many types of things that I would recommend stuffing inside a chicken breast. Asparagus with tomato, basil and fontina: Absolutely! Ham and Cheddar: Fabulous! Herbed Couscous: No thanks!
It’s not that it didn’t taste good. Because honestly it was tasty, but it was such a pain to prepare and cook that it really wasn’t worth it.
I served it with the Quick-Marinated Yellow Squash Salad. More to follow on that in a later post.
First of all, couscous is not easy to jam inside a small slit on a chicken breast. I much prefer a stuffing method that more or less involves butterflying a chicken breast and then wrapping it around the fillings. Shoving tiny little beads of pasta inside a meat pocket is not so convenient.
I don’t mind going out of my way to use intricate methods in my cooking if it actually improves the final product, but this just resulted in a caked together lump of couscous instead of the soft and fluffy type I love.
I also found the herb options a little dull for my tastes so instead I used diced prunes (That’s right! Don’t knock ’em until you’ve tried ’em!) and toasted almond slices. That on its own was delicious and I think next to a nice sautéed chicken breast would have been lovely, but no, I had to stuff it inside.
Not only did I not like the outcome, the stuffing made it so much harder to judge when it was finished cooking. I can usually tell with chicken by poking it (I cook a lot of chicken) but I resorted to the quick-read thermometer with this and it still somehow managed to be undercooked!
Needless to say, this is not a recipe I plan on making again. Oh well, on to my next experiment: Marinated Bocconcini!