Categories: Poultry- Chicken

Ingredients

• 2 oz. goat cheese
• 4 Tbsp. pistachios, chopped, divided use
• 6 dried apricots, chopped
• 4 boneless chicken breasts (about 6 oz. each)
• 1/2 cup bread crumbs
• 1 egg, beaten
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• 2 Tbsp. vegetable oil
• 1 cup couscous
• 1 cup vegetable broth
• salt and pepper to taste
• 2 cups baby arugula, coarsely chopped

Directions

1. Combine goat cheese, 2 Tbsp. pistachios and dried apricots. Slit one side of each chicken breast to create a pocket and stuff with goat cheese mixture.
2. Combine bread crumbs and remaining pistachios. Dip chicken in egg and coat with bread crumbs; season with the salt and pepper.
3. Heat vegetable oil in a large nonstick skillet over medium-high. Cook chicken 3 minutes per side. Place in a baking dish and bake at 375 degrees for 12 minutes.
4. Cook couscous in vegetable broth with salt and pepper to taste. Stir in baby arugula.

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