Stuffed Chicken Breasts with Lemon and Basil Couscous - 4 Servings

Garlic-and-herb cheese and roasted peppers are the surprise filling for these boneless breasts. Accompanied by a lemony herb couscous, this dish is elegant enough for guests but easy enough for a family weeknight dinner.

• Stuffed Breasts
• 4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
• 1/4 cup light garlic-and-herb spreadable cheese (about half 4.4-ounce package)
• 1/4 cup drained and chopped jarred roasted red peppers
• 8 whole fresh basil leaves, chopped
• 1 teaspoon extra-virgin olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• Lemon and Basil Couscous
• 1 tablespoon extra-virgin olive oil
• 1 cup couscous
• 1 cup loosely packed fresh basil leaves, coarsely chopped
• 2 tablespoons fresh lemon juice

• 1. Prepare Stuffed Breasts: With tip of knife, cut each chicken breast from a long side, keeping knife parallel to surface of breast, to form a deep pocket with as small an opening as possible
• 2. In small bowl, combine cheese, peppers, and basil. Spread 1/4 cheese mixture in each chicken pocket. Rub outside of chicken with oil and sprinkle with salt and pepper.
• 3. Prepare Lemon & Basil Couscous: In 2-quart saucepan, heat oil, salt, pepper, and 1 1/3 cups water to boiling over high heat; stir in couscous. Cover saucepan; remove from heat and let stand at least 5 minutes.
• 4. Meanwhile, place chicken on grill over medium heat and cook 12 to 15 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning over once.
• 5. To serve, add basil and lemon juice to couscous, and fluff with fork to mix well. Spoon couscous onto 4 dinner plates and arrange chicken on top.