Chicken Roll-Ups Stuffed with Spicy Couscous

Temi Philip Recipe By
  • Cooking and Prep: 1 h 10 m
  • Serves: 8
  • Contains:

A flavorful mix of chicken and couscous that will add that special touch to your Yom Tov table.

 

Ingredients (20)

Chicken

Stuffing

Sauce

Sommelier Suggests

Start Cooking

Prepare the Stuffing

  1. Heat the oil in a pan and sauté the onions until golden.

  2. Add the peppers and mushrooms, and sauté for 5 minutes.

  3. Season and remove from heat. Mix with the prepared couscous.

     

Stuff the Chicken Cutlets

  1. Arrange the chicken cutlets on your work surface and sprinkle with salt, pepper, and paprika.

  2. Place 2 tablespoons of filling on each piece and roll up jelly-roll style.

  3. Place each roll-up on a piece of aluminum foil large enough to wrap it in.

  4. Preheat oven to 350° F (180°C).

     

Prepare the Sauce and Bake

  1. Sauté the onion in oil until golden.

  2. Add flour and stir.

  3. Add water and spices. Bring to a boil.

  4. Remove from heat and pour the sauce over each chicken roll-up.

  5. Close up the foil around each portion and arrange in a baking pan. Bake in preheated oven for 35 minutes.

  6. Open the foil and bake for an additional 5 minutes.

Tip:

To prepare these in advance, freeze the prepared roll-ups and bake right before serving.

 

EMAIL
  • Brocho

    Chicken Roll-Ups Stuffed with Spicy Couscous

    flavorful and easy

    I make a few switches I subbed cooked brown rice for the couscous and dry white wine for the water. The sauce came out a bit too bitter so I drizzled some honey on top. I also baked all the cutlets in one pan; once I rolled them and put them down in the pan, I didn't think it was wise to move them to individual foil squares. They were delicious!!
    Posted by Brocho Scheinberg |July 9, 2019
    0
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating
4 / 5 stars
  • Brocho

    Chicken Roll-Ups Stuffed with Spicy Couscous

    flavorful and easy

    I make a few switches I subbed cooked brown rice for the couscous and dry white wine for the water. The sauce came out a bit too bitter so I drizzled some honey on top. I also baked all the cutlets in one pan; once I rolled them and put them down in the pan, I didn't think it was wise to move them to individual foil squares. They were delicious!!
    Posted by Brocho Scheinberg |July 9, 2019
    0
Please Log in to ask a question How'd it turn out? Write a review. POST

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