Go Back
+ servings
Beef Bacon-wrapped Chicken with Couscous by Candidly Delicious

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
  • 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

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