Curried Couscous-Stuffed Chicken

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 2 teaspoons grated peeled fresh ginger
• 3 garlic cloves, minced
• 3 tablespoons golden raisins
• 3 tablespoons sliced almonds
• 1/4 cup water
• 1/4 cup orange juice
• 1 1/2 tablespoons mango chutney
• 3/4 teaspoon ground cumin
• 3/4 teaspoon curry powder
• 1 teaspoon salt, divided
• 1/8 teaspoon ground red pepper
• 1/8 teaspoon ground cinnamon
• 1/3 cup uncooked couscous
• 2 tablespoons minced fresh cilantro
• 6 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon black pepper
• 3 quarts water
• 6 tablespoons mango chutney (optional)

1. Heat oil in a small saucepan over medium-high heat. Add onion, ginger, and garlic; saute 2 minutes or until onion is tender. Stir in raisins and almonds; saute 1 minute. Stir in 1/4 cup water, juice, 1 1/2 tablespoons chutney, cumin, curry, 1/4 teaspoon salt, red pepper, and cinnamon. Bring to a boil; gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Transfer couscous mixture to a bowl; cool 5 minutes. Stir in cilantro; set aside.
2. Slice each breast half lengthwise, cutting to, but not through, other side. Open halves, laying breast flat. Place each breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet.
3. Sprinkle chicken with remaining 3/4 teaspoon salt and black pepper. Divide couscous mixture into 6 equal portions; spoon each portion down center of each breast half, leaving a 1/2-inch border at each end. Fold sides over filling.
4. Place a 2-foot-long sheet of heavy-duty plastic wrap on a work surface with 1 of the long sides hanging over the counter's edge by 2 inches. Place a stuffed breast half, seam side down, on the end farthest from you, and tightly roll the breast toward you, jelly-roll fashion. Twist the ends in opposite directions to form a cylinder. Tie plastic wrap in tight knots against the breast half on each end. Trim off excess wrap close to the knot. Place a second 2-foot-long sheet of heavy-duty plastic wrap on the work surface; place rolled breast on wrap, and repeat procedure. Repeat with remaining chicken breast halves.
5. Bring 3 quarts water to a boil in a large stockpot; add chicken. Simmer 20 minutes (do not boil), turning occasionally. Remove from water, and let stand 10 minutes before unwrapping and cutting into 1/2-inch-thick slices. Top each serving with 1 tablespoon mango chutney, if desired.

olive oil, onion, fresh ginger, garlic, golden raisins, almonds, water, orange juice, mango, ground cumin, curry powder, salt, ground red pepper, ground cinnamon, couscous, fresh cilantro, skinless, black pepper, water, mango

Taken from www.myrecipes.com/recipe/curried-couscous-stuffed-chicken (may not work)