Chicken Breasts Saltimbocca with Couscous

By akselden

Ingredients

• 8-6 oz chicken breast halves, bone and skinned
• 16 Fresh sage leaves
• 6 thin prosciutto slices
• 3 tbsp. olive oil
• 4 shallots, finely minces
• 3 cloves, garlic, finely minces
• 2 1/2 cups chicken stock
• 2 cups couscous
• 4 tbsp. chopped fresh herbs for garnish
• Italian parsley, chives and or basil

Preparation

Step 1

Place chicken breasts topside down and arrange 2 sage leaves in the center of each breast. Wrap a slice of Prosciutto around each breast, overlapping the ends and securing with a toothpick.
Heat oil in a large saute pan over medium heat Add the Chicken breasts and cook through, 12-15 minutes, turning to brown evenly on both sides. When done, remove to baking dish
and cover with foil to keep warm. Saute shallots in the same pan over medium heat until softened and golden, 3-5 minutes. Add the stock and bring to a boil. Add the couscous, cover, and remove from heat. Let sit for five minutes. Fluff couscous with a fork and season with salt and pepper.Divide couscous among plates and top with chicken and chopped herbs. Serves 8