Mediterranean Couscous Stuffed Chicken Breast

Full of the flavours of the Mediterranean, this simple-to-make chicken dish looks impressive on the plate and is delicious to eat. Serve with a side of spinach or tenderstem if you like.


Prepare the couscous according to the packet instructions. Fluff with a fork and set aside.

Place the chicken breasts between two sheets of cling film and use a rolling pin to flatten to 1/2cm thickness.

Tip 100g of the prepared couscous into another bowl and mix with the mozzarella. Place each flattened chicken breast onto a large sheet of cling film and spread each with ½ tsp pesto and season with salt and pepper. Spoon the mozzarella couscous down the centre of each chicken breast. Roll up into a cylinder shape tucking in the ends to encase the stuffing.  Use the cling film to help, twisting the ends to seal. Wrap in a layer of foil and chill for 30 minutes.

Bring a large pan of water to the boil. Add the chicken in the foil and cook for 10 minutes. Remove and drain on kitchen paper.

Heat a tbsp olive oil in a frying pan over a medium-high heat. Carefully remove the foil and cling film from the chicken and place into the frying pan. Seal the chicken breasts on all sides until golden brown and the chicken is cooked through.

Slice and serve with the remaining couscous, a drizzle of olive oil and scattered with fresh basil.



  • 1 x packet Ainsley Harriot Sundried Tomato and Garlic Couscous
  • 50g mozzarella, grated
  • 2 chicken breasts, skinless & boneless
  • 1 tsp pesto
  • Salt and pepper
  • 1 tbsp olive oil, plus extra to serve
  • Fresh basil leaves, shredded, to serve