Couscous Stuffed Chicken w/Feta, Sun-Dried Tomatoes, and Olives!

Ingredients:

For Couscous-

• 1 tbsp olive oil or coconut oil
• 2 garlic cloves minced
• 1/8 tsp red pepper flakes
• 4 tbsp sun-dried tomatoes, drained and chopped
• 4 tbsp green olives, chopped
• 2 cups chicken stock
• 1 (10 ounce) box couscous
• Salt and pepper
• 1/2 lb feta cheese, crumbled

For Chicken-

• 4 (6 ounce) boneless, skinless chicken breasts
• Salt and pepper
• 1 tbsp olive or coconut oil
• 1 tbsp butter

For Sauce-

• 2 garlic cloves, chopped
• 1/2 cup white wine
• 1/2 lemon, juiced
• 6 tbsp sun-dried tomatoes, chopped
• 4 tbsp roughly chopped olives
• 2 tbsp butter
• 1/4 lb feta cheese crumbled for garnish (optional)

What to do:

For the Couscous-

1. In a medium saucepan over medium high add olive oil, when hot, add the garlic and red pepper flakes. Add the sun dried tomatoes and saute for a few minutes. 
2. Add olives and chicken stock and bring to a boil.
3. Add couscous, cover, remove from heat, and let sit for 5 minutes.
4. Fluff with fork, season with salt and pepper. Spread two cups of couscous on a large plate, add 1/2 pound feta, and let cool. Keep the remaining hot to serve with chicken (in covered casserole dish). 

For the Chicken-

1. Trim chicken with boning knife. Start at top of breast and carefully butterfly the chicken so that it opens like a book.
2. When the couscous is cool enough to handle, carefully spoon the mixture into the chicken pocket. Season the chicken with salt and pepper.
3. In a large skillet, heat the olive oil and butter. Brown the chicken on both sides. 
4. Place chicken in baking dish and bake for 20 minutes or until done. 

For the Sauce-

1. In the saute pan that you cooked the chicken in, heat and add the garlic. 
2. Deglaze with white wine and lemon juice. Reduce by one third. Add in sun-dried tomatoes, let reduce for 2-3 minutes, add the olives, turn off heat, add the butter and stir to combine.

To serve, place couscous from oven on plate, cut chicken breast in half, top with sauce, crumble remaining feta cheese.

Optional: Serve with a light tomato salad (mix together 4 diced tomatoes, 1/2 purple onion diced, 1 handful parsley chopped, and the juice of 1/2 a lemon.