olive oil flavored nonstick cooking spray
6 bonesless, skinless chicken breast halves
1/4 tsp fine sea salt
1/4 tsp freshly ground black pepper
1 (10 oz) box whole wheat couscous
2 Tbsp finely chopped fresh chives
2 tsp ground cumin
3 cloves fresh garlic, minced
6-8 sun-dried tomatoes, minced
2 Tbsp EVOO
Juice from 1/2 lemon
3 plum tomatoes, thinly sliced
2.5 cups water mixed with 1 Tbsp chicken-flavored consomme powder
chopped fresh parsley for garnish
(1) Preheat oven to 375 degrees.
(2) Spray two 9 x 13 inch baking pans with nonstick cooking spray.
(3) Arrange the chicken breasts in a single layer. If you had tenders, lay them in the pan as well. Season the chicken with the salt and pepper. Spray the tops of the chicken with the cooking spray.
(4) In a large bowl, combine the couscous, chives, cumin, garlic, and sun-dried tomatoes. Stir in the evoo and lemon juice. Cover the chicken with the couches mixture, pressing to pat it on as a crust on each chicken breast. Arrange 3 tomato slices to overlap on each breast.
(5) Pour the water around the chicken. Cover the pan tightly and bake until cooked through and the chicken is no longer pink inside, about 25-35 minutes.
(6) Garnish with parsley.
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