recipe courtesy of Mary Ellen's Cooking Creations
1 box of pearl couscous
2 boneless, skinless chicken breasts pounded to ½ inch thickness
Salt, pepper, dried Italian herbs
1 tablespoon olive oil
2 cloves garlic, chopped
½ small onion, chopped
2 plum tomatoes, chopped
1 tablespoon balsamic vinegar
¾ cup low sodium chicken broth
Handful of fresh basil, cut into a chiffonade
Fresh mozzarella, optional
Cook couscous according to package directions
Season chicken with salt, pepper, and Italian seasoning. Heat olive oil in a sauté pan over medium-high heat. Add chicken; sauté 4 minutes per side. Transfer to a dish and keep warm.
Add a drizzle of olive oil to your pan if it is dry. Add garlic and onions; sauté 2 minutes. Add tomatoes, sauté 2 minutes. Add balsamic vinegar and stir into ingredients for about 30 seconds. Add chicken broth and half of your basil. Bring to a steady simmer. Return chicken to the pan and let simmer 5 minutes.
Serve over couscous, top with the tomato broth, basil, and the fresh mozzarella, if desired.