| Portions |
|---|
| 2 |
Ingredients
For the couscous:
- 1 cup Israeli couscous
- 1 tablespoon olive oil
- 1 ½ cups low sodium chicken broth
For the chicken:
- 2 boneless skinless chicken breasts
- 1 egg
- 2 tablespoons mayonnaise
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 cup ground Parmigiano Reggiano cheese*, plus more for serving
- ¾ cup panko breadcrumbs
- 1 ½ tablespoons olive oil
For the sauce:
- 2 tablespoons olive oil
- 1 garlic clove, thinly sliced
- Salt & pepper
- 1 (400ml) can whole cherry tomatoes
- ¼ cup roughly chopped fresh basil, plus more for serving
- Crushed red pepper flakes
Directions
- For the couscous, heat the oil in a medium saucepan over medium heat. Add in the couscous and cook, stirring occasionally, until lightly toasted, about 2 minutes. Carefully pour over the chicken broth, bring to a boil, then cover, reduce the heat to low, and cook for 12 to 15 minutes or until all the broth has been absorbed. Remove the couscous from the heat and allow it to sit, covered, for 5 minutes or until ready to serve.
- For the chicken, butterfly each breast and place between two sheets of wax of parchment paper. Using a meat mallet, rolling pin, or a small skillet, lightly and evenly pound the chicken to ¾ cm thick. Repeat with the remaining chicken breast.
- In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt, and pepper. In a separate shallow dish, combine the ground Parmigiano Reggiano cheese and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat then press in the breadcrumb mixture to adhere the coating to the chicken.
- When the chicken is coated, place a large non-stick skillet over medium/medium-high heat. Add in the oil and carefully add the chicken to the hot pan. Cook for 4 minutes per side or until golden brown and cooked through, adjusting the heat as necessary. Remove the chicken to a plate to rest. You may need to cook the chicken in batches.
- For the sauce, turn the heat under the pan to medium. Add in the oil and garlic, season with salt and pepper, and cook for 30 seconds. Carefully pour in the canned tomatoes and cook, stirring frequently, until they begin to break down slightly, about 3 to 4 minutes. Stir in the basil and season to taste with crushed red pepper flakes as well as some salt and pepper, if needed.
- To serve, divide the couscous onto plates and top with the chicken and sauce. Garnish with additional Parmigiano and fresh basil.
*Make sure you use ground Parmigiano Reggiano cheese (the stuff you get in the deli section at the grocery store or, if you’ve got it, you can even use Parm from a can). Grated Parm will burn while the ground stuff makes a nice golden crust.