Greek Stuffed Chicken and Couscous Tomatoes

• 4 chicken breasts
• 6 ounces feta
• 12 cup Greek yogurt
• 1 teaspoon lemon juice
• 1 teaspoon dill, mixed herbs
• 8 medium tomatoes
• 1 cup couscous
• 2 cups chicken broth
• 1 diced red onion
• 2 crushed garlic cloves
• 1 diced tomato
• 1 mushroom, diced

1. Chicken:.
2. Preheat oven to 350 degrees F.
3. Mix feta, yogurt, lemon juice, and spices in a bowl.
4. Butterfly chicken breasts so that there is space in the middle to stuff each one.
5. Spoon the Greek mixture into the middle of the chicken breasts.
6. Place stuffed chickens on an aluminum foiled baking sheet (with olive oil or spray) and top with spices.
7. Bake for 30-40 minutes until fully cooked.
8. Tomatoes:.
9. Preheat oven to 350 degrees F.
10. Cut off tops of tomatoes and gut with a spoon.
11. Boil chicken broth and add couscous.
12. After 5 minutes, remove couscous from stove and let it continue to cook without heat.
13. Saute onion; garlic; tomato and mushroom in olive oil.
14. When couscous can be separated with a fork, combine it with vegetables in saute pan and mix.
15. Spoon couscous mixture into tomatoes and place in oven for 10 minutes.

chicken breasts, feta, greek yogurt, lemon juice, dill, tomatoes, couscous, chicken broth, red onion, garlic, tomato, mushroom

Taken from www.food.com/recipe/greek-stuffed-chicken-and-couscous-tomatoes-521991 (may not work)