A very tender, Montreal Baked Chicken Breast with Couscous that is super simple to make.
Prep time: 10 - 15 minutes.
Baking time: 45 minutes
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
3-5 Boneless Chicken Breasts
Montreal Chicken Seasoning (Grill Mates)
Couscous: (As per box instructions)
1 1/4 Cups of Water
2 Teaspoons Olive Oil
Pre-heat oven to 400 degrees (F).
Place 3-5 chicken breasts in a pan that can be easily covered.
In a large bowl combine the Couscous pasta, 1 1/4 cups of water, flavor packet and 2 teaspoons of olive oil.
** I used "Near East" brand of Couscous in a Roasted Garlic & Olive Oil, if applicable, please follow the ingredient list for a different flavor.
Pour the Couscous pasta mixture into the pan around the chicken breasts making sure to stir mixture as you pour.
With a spoon clean the excess Couscous off of the chicken breasts.
**Be sure the chicken breasts are in the pan first, if you pour the Couscous in first and then set the chicken on top, the Couscous will become too sticky where the chicken has been sat upon it.
Season the chicken breasts with a generous dusting of the Montreal Chicken Seasoning.
Add a small dusting of the Italian seasoning.
Next add a small sliver of butter to each of the chicken breasts.
Cover your wondrous creation and pop it into the oven for 45 minutes.
** 45 minutes works great for my oven, but when in doubt you can gently slice one of the chicken breasts about 1/2 way through. The meat should be completely white, if you see any pink, recover and bake for additional time.
After the chicken and Couscous has been baked you will need to fluff the Couscous.
** I find the best way of doing this is to serve the chicken first and then move all of the Couscous to the empty space and fluff before serving.
There you have it, a very tender, Montreal Baked Chicken Breast with Couscous that is super simple to make.