Sounds like a complicated dish...but it's not! This was fun and simple to make, loaded with flavor and perfect for two people! I'm a huge basil fan so I knew I wanted to try it the minute I came across it in Mary Ellen's blog. It did not disappoint! I used low fat feta instead of the suggested mozzarella and it gave it a really tasty kick.
Chicken in Tomato-Basil Broth over Cous Cous
1 small box pearl cous cous
2 boneless skinless chicken breasts, pounded thin
Italian seasoning, salt and pepper to taste
1-2 tbsp. olive oil
2 garlic cloves, minced
2 shallots, finely diced
2 campari or plum tomatoes, diced
1.5 c. fat free chicken broth
6-8 large fresh basil leaves, chiffonade
2 tbsp. crumbled low fat feta cheese
Cook cous cous according to the package directions. Meanwhile, heat 1 tablespoon of oil in a large skillet over medium. Sprinkle the chicken breasts with italian seasoning, salt and pepper. Place in the skillet and saute for 4-5 minutes on each side, until cooked through. Remove the chicken and cover to keep warm. Add the remaining tablespoon of oil to the same skillet as well as the shallots and garlic. Saute, stirring occasionally for 3 minutes. Add the tomatoes and saute another 2 minutes. Next, add the broth and half the basil and bring to a simmer. Simmer for 5 minutes. Place the chicken back into the pan and simmer an additional 5 minutes. To plate, place a large scoop of cous cous on a plate, top with a chicken breast, half the broth mixture, half of the remaining basil and one tablespoon of the feta cheese. Makes 2 servings.