Chicken, Artichoke, and Pistachio Paupiettes

This chicken roulade is a great gourmet main dish, and you don't have to be a chef to prepare it. This recipe is wonderful, because you can make it during any season and it will satisfy your guests. It combines the right amount of vegetables and, spices and citrus to make this a fabulous entree at any party!

Ingredients

4 boneless, skinless half chicken breasts, fat trimmed
2 tablespoons olive oil
1 cup canned (marinated in water) artichoke hearts, finely chopped
1 clove garlic, minced
1/2 cup fresh grated Parmesan
1 cup cooked instant couscous, unseasoned
1/2 cup ground pistachio nuts
1 tablespoon fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
12 wooden picks, soaked in water

Directions

Preheat oven to 350F (160C). Grease baking sheet with 1 tablespoon olive oil.

Pound chicken breast with a kitchen mallet to 1/4-inch thickness. Rub remaining olive oil, 1/2 teaspoon salt and 1/2 teaspoon pepper on chicken breasts.

Mix together artichoke, garlic, Parmesan, couscous, pistachios, lemon juice, and, oil until combined.

Mound 1/2 cup artichoke mixture along center, on underside of chicken breast. Wrap breast around mixture by pulling edges from long sides of breast up over mixture.

Overlap edges of breast on top of mixture and insert a wooden pick to secure edges closed. Place chicken, wooden pick side down, on prepared baking sheet.

Cook for 40 minutes until chicken center is no longer pink. Remove from heat and arrange on platter or individual plates.