Beef Bacon-wrapped Chicken with Couscous

This is not your average wrapped chicken.  Beef Bacon-wrapped Chicken with Couscous is a tender, juicy chicken cutlet stuffed with spiced apples and onions and wrapped up in beef fry served with a side of earthy couscous.  This is a hearty dinner that can be ready in about 45 minutes.  

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Serves: 4 Prep Time: 15 Minutes Cook Time: 25 Minutes

Ingredients: 

FILLING

• 2 Tablespoons Oil
• ½ Onion, diced
• 2 cloves Garlic, minced
• 1 Apple, peeled and diced
• ¼ teaspoons Kosher Salt
• ⅛ teaspoons Black Pepper
• ½ teaspoons Smoked Paprika
• ¼ teaspoons Cloves

CHICKEN

• 4 Chicken Cutlets (breasts), butterflied
• ½ teaspoons Kosher Salt
• ¼ teaspoons Black Pepper
• 1 4-ounce package Beef Bacon (or beef fry)

COUSCOUS

• 1 Cup Dry Israeli Couscous (AKA Pearl Couscous)
• 1-¾ Cups Water
• 1 Tablespoon Oil
• 1 teaspoon Caraway Seeds

SAUCE

• ¼ Cups Olive Oil
• 2 teaspoons Kosher Salt
• ¼ teaspoon Black Pepper
• 2 Tablespoons Stone Ground Mustard
• 1 Tablespoon Lemon Juice

Instructions:  

FILLING

1. Preheat your oven to 375.  Line a 9x13 pan with parchment.
2. Heat oil in a skillet on Medium heat.
3. Add remaining stuffing ingredients, combine until evenly coated with oil and spices.
4. Saute, stirring periodically, until apples and onions start to soften.  Set Aside.

CHICKEN

1. For each cutlet, sprinkle both sides with Kosher Salt and Black Pepper.
2. Lay the cutlet spread out, with the inside facing up.  Place ¼ cup of the stuffing in the center and close the chicken.
3. Wrap the breast with 2 pieces of Beef Bacon, and seal with a toothpick.
4. Do all of the steps for each cutlet.  Then place the chicken into the oven for approximately 25 minutes or until the chicken reaches an internal temperature of 165.

COUSCOUS

1. While the chicken is cooking,  begin the couscous. Put all couscous ingredients into a sauce pan on high heat and bring to a boil.  
2. Reduce heat to Medium, cover and simmer for 10 minutes or until liquid no longer bubbles up to the surface.
3. Remove from heat, but keep the lid on and let sit for 5 more minutes.

SAUCE

1. While the couscous is resting, prepare the sauce.
2. Combine all sauce ingredients into a bowl and whisk until emulsified (one consistent texture with no separated spots of oil).  
3. After five minutes, fluff the couscous then add the sauce and stir.  The couscous will absorb most of the sauce creating a flavorful pasta dish.  
4. Serve the chicken with the couscous and enjoy!  The stuffed chicken can be made in advance and warmed in a 350 degree oven uncovered.  The couscous should be warmed with a little added water in a 350 degree oven covered.  

Beef Bacon-wrapped Chicken with Couscous

Course: Dressings and Sauces, Main Course, Side Dish

Cuisine: American, Dairy-free, Kosher

Keyword: Egg-free, Fleishig, Husband-approved, Make-ahead, Meat, Nut-free, Weeknight Dinner, Wheat-free

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 4

Calories: 868kcal

This is not your average wrapped chicken. Beef Bacon-wrapped Chicken with Couscous is a tender, juicy chicken cutlet stuffed with spiced apples and onions and wrapped up in beef fry served with a side of earthy couscous. This is a hearty dinner that can be ready in about 45 minutes.

Print Recipe

Ingredients

FILLING

• 2 Tablespoons Oil
• ½ Onion diced
• 2 cloves Garlic minced
• 1 Apple diced
• ¼ teaspoons Kosher Salt
• ⅛ teaspoons Black Pepper
• ½ teaspoons Smoked Paprika
• ¼ teaspoons Cloves

CHICKEN

• 4 Chicken Cutlets breasts, butterflied
• ½ teaspoons Kosher Salt
• ¼ teaspoons Black Pepper
• 1 4- ounce package Beef Bacon or beef fry

COUSCOUS

• 1 Cup Dry Israeli Couscous AKA Pearl Couscous
• 1-¾ Cups Water
• 1 Tablespoon Oil
• 1 teaspoon Caraway Seeds

SAUCE

• ¼ Cups Olive Oil
• 2 teaspoons Kosher Salt
• ¼ teaspoon Black Pepper
• 2 Tablespoons Stone Ground Mustard
• 1 Tablespoon Lemon Juice

Instructions

FILLING

• Preheat your oven to 375. Line a 9x13 pan with parchment.
• Heat oil in a skillet on Medium heat.
• Add remaining stuffing ingredients, combine until evenly coated with oil and spices.
• Saute, stirring periodically, until apples and onions start to soften. Set Aside.

CHICKEN

• For each cutlet, sprinkle both sides with Kosher Salt and Black Pepper.
• Lay the cutlet spread out, with the inside facing up. Place ¼ cup of the stuffing in the center and close the chicken.
• Wrap the breast with 2 pieces of Beef Bacon, and seal with a toothpick.
• Do all of the steps for each cutlet. Then place the chicken into the oven for approximately 25 minutes or until the chicken reaches an internal temperature of 165.

COUSCOUS

• While the chicken is cooking, begin the couscous. Put all couscous ingredients into a sauce pan on high heat and bring to a boil.
• Reduce heat to Medium, cover and simmer for 10 minutes or until liquid no longer bubbles up to the surface.
• Remove from heat, but keep the lid on and let sit for 5 more minutes.

SAUCE

• While the couscous is resting, prepare the sauce.
• Combine all sauce ingredients into a bowl and whisk until emulsified (one consistent texture with no separated spots of oil).
• After five minutes, fluff the couscous then add the sauce and stir. The couscous will absorb most of the sauce creating a flavorful pasta dish. Serve the chicken with the couscous and enjoy!

Notes

The stuffed chicken can be made in advance and warmed in a 350 degree oven uncovered. The couscous should be warmed with a little added water in a 350 degree oven covered.

Nutrition

Calories: 868kcal | Carbohydrates: 43.4g | Protein: 72.1g | Fat: 43.2g | Cholesterol: 218.6mg | Sodium: 1378.3mg | Sugar: 5.7g