Stuffed chicken with herby couscous

Stuffed chicken with herby couscous
  • Serves: 4
  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Ready in: 30-60 Minutes
  • Difficulty Rating: 2
  • * Freezer friendly
  • Syns per serving:

      Add 6 Syns if not using Soft cheese, plain reduced fat/light as a Healthy Extra.

The best of Italian cooking is bursting with fabulous flavours - just like this creative combination of chicken, cream cheese and Parma ham.


  • 4 skinless chicken breast fillets
  • 3 garlic cloves, finely chopped
  • Finely grated zest of 1 lime
  • 2 level tbsp Philadelphia Extra Light
  • 1 red chilli, deseeded and finely chopped
  • Salt and freshly ground black pepper
  • 8 rashers back bacon, all visible fat removed
  • low calorie cooking spray
  • Steamed mangetout, to serve

For the couscous:

  • 300g dried couscous
  • A large handful of fresh flat-leaf parsley, finely chopped
  • 2 tomatoes, finely chopped
  • 1 small red onion, finely chopped


  1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4. Using a small, sharp knife, slice each chicken breast lengthways, but not all the way through, to make a deep pocket.
  2. Mix together the garlic, lime zest, soft cheese and chilli. Season well and spoon into each pocket. Wrap each breast in 2 rashers of bacon, spray with low calorie cooking spray and put on a baking tray. Bake for 18-20 minutes, or until cooked through, then slice into 3 pieces.
  3. Meanwhile, make the couscous according to packet instructions, then stir in the parsley, tomatoes and red onion and fluff up the grains with a fork. Divide the couscous between 4 plates, top with the chicken and serve with mangetout.

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