Step 1

For the couscous, heat the oil in a medium saucepan over medium heat. Add the couscous and cook, occasionally stirring, until lightly toasted, about 2 minutes.

Step 2

Add the chicken broth, bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.

Step 3

Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until ¾- to 1-cm (generous ¼-inch to ½-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.

Step 4

In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt and pepper. In a separate shallow dish, combine the ground Parmigiano Reggiano cheese (TIP: Make sure you use ground Parmigiano Reggiano cheese (the stuff you get in the deli section at the grocery store or, if you’ve got it, you can even use Parm from a can). Grated Parm will burn while the ground stuff makes a nice golden crust) and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to adhere the coating to the chicken. (TIP: The coating for the chicken can be stretched to coat four pieces)

Step 5

Heat a large non-stick skillet over medium/medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side or until golden brown and cooked through to 165°F (75°C), adjusting the heat as necessary. Remove the chicken to a plate to rest.

Step 6

Heat a medium skillet over medium heat. Add the oil and tomatoes, season with salt and pepper and cook, frequently stirring, until they begin releasing some juices, about 3 to 4 minutes.

Step 7

Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar to taste.

Step 8

Remove the lid from the couscous and give it a stir to loosen.

Step 9

Divide the couscous onto plates and top with the chicken and sautéed tomatoes.

Step 10

Garnish with additional Parmigiano and fresh basil. Enjoy!

Step 11

For the couscous, heat the oil in a medium saucepan over medium heat. Add the couscous and cook, occasionally stirring, until lightly toasted, about 2 minutes.

Step 12

Add the chicken broth, bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.

Step 13

Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until ¾- to 1-cm (generous ¼-inch to ½-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.

Step 14

In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt and pepper. In a separate shallow dish, combine the ground Parmigiano Reggiano cheese (TIP: Make sure you use ground Parmigiano Reggiano cheese (the stuff you get in the deli section at the grocery store or, if you’ve got it, you can even use Parm from a can). Grated Parm will burn while the ground stuff makes a nice golden crust) and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to adhere the coating to the chicken. (TIP: The coating for the chicken can be stretched to coat four pieces)

Step 15

Heat a large non-stick skillet over medium/medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side or until golden brown and cooked through to 165°F (75°C), adjusting the heat as necessary. Remove the chicken to a plate to rest.

Step 16

Heat a medium skillet over medium heat. Add the oil and tomatoes, season with salt and pepper and cook, frequently stirring, until they begin releasing some juices, about 3 to 4 minutes.

Step 17

Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar to taste.

Step 18

Remove the lid from the couscous and give it a stir to loosen.

Step 19

Divide the couscous onto plates and top with the chicken and sautéed tomatoes.

Step 20

Garnish with additional Parmigiano and fresh basil. Enjoy!

Step 21

For the couscous, heat the oil in a medium saucepan over medium heat. Add the couscous and cook, occasionally stirring, until lightly toasted, about 2 minutes.

Step 22

Add the chicken broth, bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.

Step 23

Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until ¾- to 1-cm (generous ¼-inch to ½-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.

Step 24

In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt and pepper. In a separate shallow dish, combine the ground Parmigiano Reggiano cheese (TIP: Make sure you use ground Parmigiano Reggiano cheese (the stuff you get in the deli section at the grocery store or, if you’ve got it, you can even use Parm from a can). Grated Parm will burn while the ground stuff makes a nice golden crust) and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to adhere the coating to the chicken. (TIP: The coating for the chicken can be stretched to coat four pieces)

Step 25

Heat a large non-stick skillet over medium/medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side or until golden brown and cooked through to 165°F (75°C), adjusting the heat as necessary. Remove the chicken to a plate to rest.

Step 26

Heat a medium skillet over medium heat. Add the oil and tomatoes, season with salt and pepper and cook, frequently stirring, until they begin releasing some juices, about 3 to 4 minutes.

Step 27

Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar to taste.

Step 28

Remove the lid from the couscous and give it a stir to loosen.

Step 29

Divide the couscous onto plates and top with the chicken and sautéed tomatoes.

Step 30

Garnish with additional Parmigiano and fresh basil. Enjoy!

Step 31

For the couscous, heat the oil in a medium saucepan over medium heat. Add the couscous and cook, occasionally stirring, until lightly toasted, about 2 minutes.

Step 32

Add the chicken broth, bring to a boil. Cover and reduce the heat to low and cook for 12 to 15 minutes or until all of the broth has been absorbed. Remove from heat and set aside, covered, for 5 minutes.

Step 33

Place the chicken between two sheets of wax or parchment paper and, using a meat mallet, rolling pin or a small skillet, lightly and evenly pound until ¾- to 1-cm (generous ¼-inch to ½-inch) thick, then cut into two equal portions and set aside. If making the dish for four, continue with a second chicken breast.

Step 34

In a shallow dish, beat together the egg, mayonnaise, Italian seasoning, garlic powder, salt and pepper. In a separate shallow dish, combine the ground Parmigiano Reggiano cheese (TIP: Make sure you use ground Parmigiano Reggiano cheese (the stuff you get in the deli section at the grocery store or, if you’ve got it, you can even use Parm from a can). Grated Parm will burn while the ground stuff makes a nice golden crust) and breadcrumbs. Working with one piece of chicken at a time, dip the chicken into the egg mixture to coat, then toss in the breadcrumb mixture, pressing firmly to adhere the coating to the chicken. (TIP: The coating for the chicken can be stretched to coat four pieces)

Step 35

Heat a large non-stick skillet over medium/medium-high heat. Heat the oil and add the chicken. Cook for 4 minutes per side or until golden brown and cooked through to 165°F (75°C), adjusting the heat as necessary. Remove the chicken to a plate to rest.

Step 36

Heat a medium skillet over medium heat. Add the oil and tomatoes, season with salt and pepper and cook, frequently stirring, until they begin releasing some juices, about 3 to 4 minutes.

Step 37

Add the garlic, cook for an additional minute. Stir in the basil and red wine vinegar to taste.

Step 38

Remove the lid from the couscous and give it a stir to loosen.

Step 39

Divide the couscous onto plates and top with the chicken and sautéed tomatoes.

Step 40

Garnish with additional Parmigiano and fresh basil. Enjoy!