1. Prepare couscous, directions available on side of box: in round 2 quart microwavable glass casserole, combine 1-1/4 cups water, 2 teaspoons olive oil and contents of Spice Sack. Cover and microwave on high 5-6 minutes or until boiling. Stir in couscous and cover. Let stand for 5 minutes and stir
2. Set oven to 350 degrees Fahrenheit. Trim any visible fat off of chicken. Cut each breast in half lengthwise, however not completely through forming a pocket (similar to how half of a pita pocket opens)
3. Drizzle 3 Tbsp. olive oil on oven pan (rectangular glass/ceramic pan). Place
4 chicken breasts onto the pan, turning each one to coat the outside with olive oil
4. Stuff each breast with couscous, about ¼ cup for each breast
5. Add a few sun-dried tomatoes into each breast of chicken, using ½ cup throughout the 4 breasts
6. Add a dash of salt and pepper to tops of chicken breasts. Place pan with 4 stuffed chicken breasts into oven for approximately 40 minutes or until the meat thermometer reads 160 degrees Fahrenheit.
7. Serve stuffed chicken breast with leftover couscous and garden salad.
