INGREDIENTS:
- 8 tomatoes
- 8 clove garlic, sliced thinly
- 1 1/2 tablespoon olive oil
- 8 x single skinless, boneless chicken breasts
- 1/2 cup balsamic vinegar
- 3 tablespoon honey
- 1/4 cup dry sherry
- 3 tablespoon whole-grain mustard
- 4 cup boiling water
- 4 cup couscous
- 1 1/2 tablespoon butter
- 1 cup loosely packed, finely shredded fresh basil
INSTRUCTIONS:
Preheat oven to 175°C (350°F).
Cut each tomato into eight wedges. Combine tomato, in single layer, with garlic and half of the oil in large shallow casserole; roast, uncovered, 30 minutes.
Meanwhile, heat remaining oil in large nonstick skillet; cook chicken, in batches, until lightly browned all over.
Place vinegar, honey, sherry and mustard in same skillet; bring to a boil. Return chicken to skillet; reduce heat. Simmer, uncovered, 10 minutes or until chicken is cooked through.
Bring water to a boil in medium saucepan; stir in couscous and butter. Remove from heat; let stand, covered, 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in tomato mixture and basil; toss with fork to combine.
Serve chicken on couscous; drizzle with remaining pan juices.
(Source: https://www.womensweeklyfood.com.au/recipes/balsamic-glazed-chicken-breasts-with-tomato-and-basil-couscous-16284)
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