SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)


Chicken Rollups with Fruity Couscous

May 2009
Chicken Rollups with Fruity Couscous

by 10 people

add your rating

Add a comment

We've got your next healthy dinner all wrapped up.

Makes: 4 servings

Prep: 35 mins

Grill: 15 mins

Ingredients
  • 1 pound thin asparagus, trimmed
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper
  • 3 tablespoons apricot jam
  • 1 tablespoon lemon juice
  • 6 skinless, boneless chicken breast halves (about 5 ounces each)
  • 1 cup couscous, preferably whole wheat
  • 2 carrots, shredded (about 1 cup)
  • 2 tablespoons finely chopped dried mango or apricot
Directions
  1. Fill a medium skillet halfway with salted water; bring to a boil. Add the asparagus and cook for 2 minutes. Drain in a colander; rinse with cold water. Toss with 2 teaspoons olive oil; season with salt and pepper.
  2. Preheat a grill to medium. Cut six 12-inch pieces of kitchen string. In a small bowl, stir together the jam, lemon juice and remaining 1 teaspoon olive oil.
  3. Pound each piece of chicken about 1/4 inch thick and season with salt and pepper; place skinned side down on a baking sheet. Divide the asparagus into 6 equal portions and place each portion crosswise in the center of a chicken cutlet. Roll up each cutlet and tie closed with the kitchen string. Brush the rollups with the jam mixture; season with salt and pepper.
  4. Transfer the chicken rollups to the grill, cover and cook, turning occasionally, until browned, about 15 minutes.
  5. Meanwhile, in a small saucepan, bring 1 1/4 cups water and 1/2 teaspoon salt to a boil. Stir in the couscous, carrots and mango, cover, turn off the heat and let stand for 5 minutes. Fluff with a fork and serve with the chicken.
Tip Get ahead
  • Assemble the chicken up to 5 hours before grilling.