Chicken Breasts in a Date, Caper, and Mascarpone Sauce with Couscous

2018-09-15

The flavors blended very nicely together. I do have a few tips that I would suggest, however. First, I think there needs to be either more chicken, or less of everything else. I would say double the chicken for this recipe. Also, it begins to get too sweet, and needs some side like a pasta salad of some sort, as suggested in earlier reviews… something salty. Otherwise, it’s like eating too many cookies with no milk. Other than that, it’s a pretty interesting blend of flavors worth trying. I might make this every now and again, but not often.

 

 

Ingredients

  • 1 skinless, boneless chicken breast half
  • 1/2 cup couscous
  • 1/2 cup water
  • 1 tablespoon unsalted butter
  • 1 pinch salt
  • 1 tablespoon salted butter
  • 3 dates, pitted and chopped
  • 1/4 cup capers, drained
  • 1/4 cup mascarpone cheese
  • 1/4 cup heavy creamsalt and ground black pepper to taste (optional)
  • 1 date, pitted and chopped
  • 1/4 cucumber, diced
  • 1/2 tomato, diced
  • 1 teaspoon lemon juice (optional)

Method

Step 1

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Step 2

Grill the chicken breast until the meat is no longer pink inside and shows well-defined grill marks, 5 to 8 minutes per side. Cut the chicken breast in half, and set aside.

Step 3

Grill the chicken breast until the meat is no longer pink inside and shows well-defined grill marks, 5 to 8 minutes per side. Cut the chicken breast in half, and set aside.

Step 4

Grill the chicken breast until the meat is no longer pink inside and shows well-defined grill marks, 5 to 8 minutes per side. Cut the chicken breast in half, and set aside.

Step 5

Place the couscous on a serving platter, and sprinkle with a chopped date. Arrange the 2 pieces of chicken breast onto the couscous, and cover with the mascarpone sauce. Sprinkle the dish with diced cucumber and tomato, and drizzle lemon juice over the top to serve.

Source:- allrecipes.com

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