Easter is normally a time to make ham (loaded with salt) or lamb (loaded with fat), so what about an alternative that is low-salt, low-fat and will still wow your guests? Try this recipe for Couscous-stuffed chicken I found on Cooking Light.
The Couscous chicken starts with four chicken breast halves, low-sodium chicken broth, check the labels, not all low-sodium broth is really low-sodium. Compare brands as I did, click here to read about that.
Next comes half a cup of couscous, black pepper, chopped plum tomatoes, feta cheese (buy the fat-free variety), oregano, parsley, garlic, cooking spray (use olive oil) and olives (use low-salt olives not the high-salt Kalamata olives in the original recipe. Leave out the extra salt called for as well.
Boil the broth and add the couscous. Let it stand for four minutes covered off the heat, then fluff it and add the various spices.
Next you’ll need to pound the chicken to a quarter-inch thick…and you can see the rest here, you basically stuff the chicken with the couscous after you first brown the chicken, then bake it all in a 400-degree oven. The recipe says bake for five minutes, I’d go longer to be sure the chicken is thoroughly cooked.
Add the low-salt side of asparagus with balsamic tomatoes we blogged about, and dinner is served.