Chicken With Mustard Seed Crust And Couscous Recipes

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CHICKEN WITH MUSTARD-SEED CRUST AND COUSCOUS



Chicken with Mustard-Seed Crust and Couscous image

Can be prepared in 45 minutes or less.

Categories     Chicken     Mustard     Low Fat     Quick & Easy     Low Cal     Spring     Couscous     Gourmet

Yield Serves 2

Number Of Ingredients 9

1 whole small skinless boneless chicken breast (1/2 pound total), halved
1 tablespoon mustard seeds
1 tablespoon chopped fresh parsley leaves
3/4 cup plus 1 tablespoon water
1/4 teaspoon salt
1/2 cup couscous
2 teaspoons unsalted butter
1 tablespoon fresh lemon juice
Accompaniment if desired: Carrot, Snow Pea, and Red Pepper Julienne in Honey Vinaigrette

Steps:

  • Season chicken with salt and pepper to taste. On a plate combine mustard seeds and parsley and press chicken into seed mixture, coating both sides.
  • In a small saucepan bring 3/4 cup water and salt to a boil. Stir in couscous and let stand, covered, off heat 5 minutes.
  • In a non-stick skillet heat butter over moderate heat until foam subsides and cook chicken on 1 side until golden, about 5 minutes. Turn chicken and cook, covered, over moderately low heat until just cooked through, about 5 minutes.
  • Fluff couscous with a fork and divide between 2 plates. Top couscous with chicken. To skillet add lemon juice and remaining tablespoon water and simmer, scraping up brown bits, 1 minute. Pour sauce over chicken and serve with carrot, snow pea, and red pepper julienne.

COUSCOUS SALAD WITH HONEY-MUSTARD CHICKEN



Couscous Salad with Honey-Mustard Chicken image

A light, lemony dressing perfectly coats tiny pearls of couscous and flavorful baked chicken in this Middle Eastern-inspired salad.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h

Yield 4

Number Of Ingredients 15

3/4 cup uncooked couscous
Water
1 cup seedless red grapes, cut in half
1/4 cup sliced green onions
1/4 cup slivered almonds, toasted
2 tablespoons olive oil
2 teaspoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon salt
1/4 teaspoon pepper
3 tablespoons honey
3 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves

Steps:

  • Cook couscous in water as directed on package. Cool uncovered for 20 minutes.
  • In large bowl, combine all remaining salad ingredients. Add cooked couscous; toss gently to mix.
  • In small jar with tight-fitting lid, combine all dressing ingredients; shake well. Pour dressing over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors.
  • Heat oven to 425°F. Line shallow baking pan with foil; spray foil with nonstick cooking spray. In small bowl, combine honey, mustard, 1/4 teaspoon salt and 1/4 teaspoon pepper; blend well. Place chicken breast halves in sprayed foil-lined pan. Spread chicken with half of honey-mustard mixture.
  • Bake at 425°F. for 20 to 25 minutes or until chicken is fork-tender and juices run clear.
  • To serve, arrange salad on individual serving plates. Cut chicken crosswise into slices; arrange on top of salads. Drizzle remaining honey-mustard mixture over chicken.

Nutrition Facts : Calories 465, Carbohydrate 49 g, Cholesterol 75 mg, Fat 3, Fiber 3 g, Protein 33 g, SaturatedFat 2 g, ServingSize 1/4 of Recipe, Sodium 1090 mg, Sugar 21 g

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