Weight Watchers Couscous-Stuffed Chicken Breasts
- ? cup reduced-sodium chicken broth
- ½ cup couscous
- 3 (¾-pound) bone-in chicken breast halves, skinned and cut in half crosswise
- ¼ cup golden raisins
- 1 scallion, thinly sliced
- 1 teaspoon chopped fresh thyme
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 6 tablespoons water
- 2 tablespoons fig jam
- ½ teaspoon ground ginger
- Bring the broth to a boil in a small saucepan; remove from the heat. Stir in the couscous; cover and let stand until all of the liquid has been absorbed, about 5 minutes.
- Meanwhile, make a pocket in each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth to make a small pocket in the side. Do not cut through the back or sides of the breasts. Using your fingers, enlarge each pocket until it will hold about ¼ cup stuffing. Set the breasts aside.
- Preheat the oven to 375°F. Spray a flameproof 9-inch square baking pan with nonstick spray.
- Fluff the couscous with a fork. Add the raisins, scallion, thyme, salt, and pepper; mix well. Let the mixture cool about 5 minutes. Pack ¼ cup of the mixture into each of the breast pockets. Place the breasts in the baking pan.
- Combine 3 tablespoons of the water, the fig jam, and ginger in a small bowl; brush half of this mixture over the chicken breasts. Bake 25 minutes. Baste with the remaining fig glaze, then continue baking until the chicken is deeply browned and an instant-read thermometer inserted in a breast registers 165°F, about 10 minutes longer. Transfer the chicken to a serving platter and keep warm. Skim any visible fat from the pan juices.
- Place the baking pan over medium heat, mix in the remaining 3 tablespoons water, and scrape up any browned bits from the bottom of the pan. Simmer, stirring constantly, until the sauce has reduced by half, about 2 minutes. Serve the chicken with the sauce.