Roasted Chicken with Goat Cheese-Macadamia Nut Crust and Parsley-Pimento Couscous
- Level: Easy
- Servings: 4
- Total Time: 40 minutes
- Preparation: 10 minutes
- Cooking: 30 minutes
- Nutritional Information Per Serving (1 of 4): Calories 918, Total Fat 47 g, Saturated Fat 12 g, Carbohydrates 42 g, Dietary Fiber 6 g, Sugar 2 g, Protein 81 g, Cholesterol 227 mg, Sodium 1022 mg
Ingredients
- Nonstick cooking spray
- 8 boneless, skinless chicken breast halves (about 5 ounces each)
- Salt and freshly ground black pepper
- 1/4 cup honey mustard
- 6 ounces soft goat cheese
- 1 cup macadamia nuts
- 1 cup couscous
- 1/4 cup diced pimentos
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Preheat your oven to 400F (200C) and lightly spray a shallow roasting pan with nonstick cooking spray.
- Season the chicken breasts generously on all sides with salt and black pepper, then arrange them in the prepared pan.
- Brush the tops of the chicken with honey mustard, then spread the soft goat cheese evenly over the mustard layer. Place the macadamia nuts in a plastic bag and crush them finely using a meat mallet or the base of a heavy skillet. Sprinkle the crushed nuts generously over the goat cheese and cover the pan with aluminum foil.
- Bake covered for 20 minutes. Remove the foil and continue baking for 5 to 10 minutes until the goat cheese is golden brown and the chicken is cooked through.
- While the chicken bakes, prepare the couscous according to package directions. Fluff with a fork and stir in the diced pimentos and fresh parsley. Season with salt and pepper to taste.
- Serve 2 chicken breasts per person alongside the couscous. Reserve any extra chicken for a chopped salad.
