Recipe and Photo by: Better Homes and Gardens
Skillet-cooked chicken breasts and a blend of tomatoes, zucchini and sweet peppers are spooned over couscous in this Mediterranean-inspired dish.
boneless skinless chicken breasts (about 1-1/4 pounds total)
Salt and ground black pepper
tablespoon olive oil or cooking oil
sliced zucchini (1 medium)
chopped green sweet pepper (1 medium)
onion, sliced and separated into rings
teaspoon ground black pepper
10.75-ounce can condensed tomato soup
hot cooked couscous
crumbled feta cheese (2 ounces)
1. Sprinkle chicken with salt and black pepper. In a 12-inch skillet cook chicken in hot oil over medium heat for 12 to 15 minutes or until internal temperature of chicken registers 170F on an instant-read thermometer, turning once. Remove chicken from skillet; keep warm.
2. Add zucchini, sweet pepper, onion, garlic, and the 1/8 teaspoon black pepper to skillet. Add the water; reduce heat. Cover and cook for 5 minutes, stirring once or twice. Stir in soup. Bring to boiling; reduce heat. Cover and simmer for 5 minutes more, stirring once.
3. To serve, divide couscous among dinner plates. Place chicken on couscous. Spoon vegetable mixture over chicken and couscous. Sprinkle with feta cheese and serve with lemon wedges. Makes 4 servings.
4. *Note: For 2 cups cooked couscous, in a 1-quart saucepan bring 1 cup water and a dash of salt to boiling. Stir in 2/3 cup quick-cooking couscous. Remove from heat. Cover and let stand for 5 minutes. Fluff with a fork before serving.
nutritional info per serving
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