Rotisserie Chicken and Couscous

Rotisserie Chicken over Couscous
with Braised Cauliflower

Prepared Feb 10, 2011. May sound exotic but it’s QuickEats©. And cheap.

Parts (as needed) carved from a supermarket rotisserie chicken (Costco™ is good)
3 c prepared couscous (see below)
16 oz prepared chicken gravy or homemade

Add the warm couscous as prepared below to a 2-qt glass casserole. Spoon about 1/3 of can of gravy over the couscous. Arrange the roasted chicken pieces on the couscous. Spoon the remaining gravy on top. Cover and microwave at 30% power (1250 watt oven) for 15 to 20 minutes. Serves 4 to 6. Turnip greens make a tasty side.

Couscous:

1 c water
1 c chicken stock
2 T low-fat margarine, butter, or olive oil
1/2 t salt
1 c French couscous (Trader Joe's™ is good)

Bring the first four ingredients to a boil in a small sauce pan. Sift in the couscous with stirring. Return to a boil, cover, and turn off heat. After 10 minutes, stir. Cover and steam another 5 minutes. Serve or proceed.

Chicken Bake

First prepared April 9, 2006. Modified from a recipe on a box of commercial stuffing mix.

6 small boneless skinless chicken breasts, trimmed of fat and membranes
paprika

Sauce:

2 T oil
6 oz white mushrooms, sliced
3 T minced shallots
1/4 t garlic powder
1 can Cream of Mushroom soup (Campbell's™)
1 cup milk

In 12-inch skillet, heat oil and lightly saute shallots and mushrooms. Stir in garlic, milk, and the mushroom soup. Heat to a slow boil and simmer a few minutes.

Stuffing:

Box of Stove Top™ stuffing mix (chicken flavor)
1 cup water
1/4 c green onions, sliced
2 eggs, lightly beaten

Combine ingredients well with a fork. Let stand 5 minutes.

Final Preparation:

Place breasts inside a heavy-duty ziploc plastic bag and pound until about 1/4 inch thick. Spread one-sixth of stuffing in a layer and roll up using a sheet of plastic wrap as an aid. Tuck in ends and place seam side down in a 9 x 13-inch glass baking pan sprayed with oil. Spread sauce over chicken evenly. Dust with paprika. Bake 30 to 40 minutes at 400 deg F until cooked through. Serves six. Suggested sides: parsley-butter new potatoes and a bok choy stir-fry.