This was very easy quick and very good. I thought it was a little salty, due mostly to the feta, however if you like feta you’ll love this. Erik and I also were thinking while were eating, that goat cheese would be fantastic in this. It’s very easy to change it up to your liking.

Equipment you’ll need:

• Small saucepan
• Baking dish
• Small mixing bowl
• Rolling pin or meat tenderizer

Ingredients:

• 4 chicken breast halves
• 1 4oz. container feta cheese
• 1/4 cup fresh basil, chopped
• 4-5 sun dried tomatoes in oil, chopped
• 1/2 cup seasoned breadcrumbs
• 3/4 cup couscous
• 1 cup chicken stock

Instructions:

Preheat oven to 350. In between two pieces of wax paper, pound the chicken breasts with the mallet or rolling pin until 1/4 inches thick. In a small mixing bowl, combine 3 oz. feta, chopped basil, and chopped tomatoes. Mound a small amount of the cheese mixture onto the chicken breast, fold in half and secure with toothpicks. Line the baking dish with 1/2 of the breadcrumbs, put in the chicken and pour the rest of the breadcrumbs over the breasts, making sure the breadcrumbs are coating the chicken. Bake for 30 minutes or until chicken is cooked through.

For couscous: Boil the chicken stock in the small saucepan. Once it is boiling, add couscous, remove from heat, cover and let it sit for 5 minutes. Once couscous is done, add the rest of the feta cheese and 1 tablespoon of oil from the sun dried tomatoes. Stir to combine.

Enjoy!