Recipe

Balsamic-glazed chicken breasts with tomato and basil couscous

The sweet and acidic flavour of a balsamic glaze pairs deliciously with the soft, mild flash of a properly cooked chicken breast.

  • 50 mins cooking
  • Serves 8
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Ingredients

Balsamic-glazed chicken breasts with tomato and basil couscous
  • 8 tomatoes
  • 8 clove garlic, sliced thinly
  • 1 1/2 tablespoon olive oil
  • 8 x single skinless, boneless chicken breasts
  • 1/2 cup balsamic vinegar
  • 3 tablespoon honey
  • 1/4 cup dry sherry
  • 3 tablespoon whole-grain mustard
  • 4 cup boiling water
  • 4 cup couscous
  • 1 1/2 tablespoon butter
  • 1 cup loosely packed, finely shredded fresh basil

Method

Balsamic-glazed chicken breasts with tomato and basil couscous
  • 1
    Preheat oven to 175°C (350°F).
  • 2
    Cut each tomato into eight wedges. Combine tomato, in single layer, with garlic and half of the oil in large shallow casserole; roast, uncovered, 30 minutes.
  • 3
    Meanwhile, heat remaining oil in large nonstick skillet; cook chicken, in batches, until lightly browned all over.
  • 4
    Place vinegar, honey, sherry and mustard in same skillet; bring to a boil. Return chicken to skillet; reduce heat. Simmer, uncovered, 10 minutes or until chicken is cooked through.
  • 5
    Bring water to a boil in medium saucepan; stir in couscous and butter. Remove from heat; let stand, covered, 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in tomato mixture and basil; toss with fork to combine.
  • 6
    Serve chicken on couscous; drizzle with remaining pan juices.

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