Prosciutto-Wrapped Chicken and Couscous-Stuffed Tomatoes


Tonight, I made chicken thighs wrapped in prosciutto and tomatoes stuffed with a couscous mixture. Basically a throw-together-what-is-about-to-expire stuffing mixture.

For the prosciutto wrapped chicken:
Preheat oven to 375.
Season chicken thighs (I use boneless/skinless) with salt, pepper, and herbs de Provence (or Italian seasoning).  Wrap 1 slice of prosciutto around each chicken thigh, and place in oil-sprayed baking dish.

In a small saucepan, melt 1 tbsp of butter. Add a clove of minced garlic and cook until fragrant. Pour butter-garlic mixture over chicken. Bake for 35 minutes or until done.

For the couscous stuffed tomatoes:

Cut beefsteak tomatoes in half. Squeeze out seeds and discard. Spoon out pulp and save in a bowl. To the bowl add couscous (I made 1/2 cup dry which was a bit too much for two tomatoes; I made it with chicken broth, garlic and toasted pine nuts), fresh basil and spinach.

Generously stuff each tomato half. Top with a little parmesan cheese-bread crumb mixture. Bake for 20 minutes in same oven as chicken.

Prosciutto-Wrapped Chicken and Couscous-Stuffed Tomatoes

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