Chicken Thighs & Couscous

• 3 Tbsp. Kraft Calorie-Wise Balsamic Vinaigrette Dressing
• 1 zucchini, finely chopped
• 1 red pepper, finely chopped
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 3/4 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
• 8 boneless skinless chicken thighs (1 lb./450 g)
• 2 Tbsp. Miracle Whip Calorie-Wise Spread Family Dollar $3.50 thru 02/07
• 1 Tbsp. Dijon mustard
• 1 cup 25%-less-sodium chicken broth
• 2/3 cup whole wheat couscous, uncooked

1. Heat oven to 375 degrees F.
2. Heat vinaigrette in large skillet on medium heat.
3. Add vegetables and garlic; cook 3 to 5 min.
4. or until crisp-tender, stirring occasionally.
5. Reserve 1 cup vegetable mixture.
6. Stir 1/2 cup cheese into remaining vegetable mixture.
7. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness.
8. Top each thigh with 2 Tbsp.
9. vegetable mixture; roll up.
10. Secure with wooden toothpicks or tie with string.
11. Place on wire rack set on rimmed baking sheet.
12. Mix Miracle Whip and mustard; brush onto chicken.
13. Bake 40 to 50 min.
14. or until chicken is done (170 degrees F).
15. Meanwhile, bring chicken broth to boil in medium saucepan.
16. Stir in couscous and reserved vegetables.
17. Remove from heat.
18. Let stand 5 min.
19. Serve couscous with chicken.
20. Sprinkle with remaining cheese.

dressing, zucchini, red pepper, onion, clove garlic, chicken, miracle, mustard, whole wheat couscous

Taken from www.kraftrecipes.com/recipes/chicken-thighs-couscous-129169.aspx (may not work)