Marinated Crusted Chicken with Cranberry Pecan Mint Couscous

By Jennifer Z – Burnaby, BC
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Marinated Crusted Chicken with Cranberry Pecan Mint Couscous
  • Prep Time: 10
  • Total Time: 35
  • Servings: 4
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About this Recipe

This side dish is perfect with any chicken dish. It’s so versatile – you can serve it hot, cold with a vinaigrette as a salad or mix in diced cooked chicken for a whole meal in one serving. You can’t get much easier than mixing the ingredients, adding boiling broth, waiting 5 minutes and voila!

Ingredients

Maple Leaf Prime Marinated Chicken
flour
egg
1 part grated Parmesan cheese and 3 parts panko bread crumbs
1 cup couscous
1/3 cup dried cranberries
1/3 cup toasted, chopped pecans
3 tbsp fresh chopped mint or 1 Tbsp dried mint
1 tbsp chopped chives
1 tsp ground cumin
1 tsp ground coriander
1 1/2 cups chicken broth

Directions

Coat each Maple Leaf Prime Marinated Chicken breast with flour, then beaten egg, then a mixture of 1 part grated Parmesan cheese and 3 parts panko bread crumbs. Put on a parchment paper lined baking sheet and bake in a pre-heated 350 F oven for 30 minutes, until done.
For the couscous, mix the couscous, dried cranberries, toasted, chopped pecans, chopped mint, chopped chives, ground cumin, ground coriander in a heat-proof bowl. Add 1 ½ cups of boiling chicken broth, cover and let sit 5 minutes. Fluff with a fork to separate the grains and serve with the chicken.

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