Fast and delicious Couscous stuffed chicken

1/2 cup CousCous

2 tablespoons olive oil

200g mushrooms, finely chopped

50g blue cheese, crumbled

1 tablespoon finely chopped fresh parsley

4 chicken breast fillets

4 rashers middle bacon

Fresh Green and Red salad, to serve

Place the couscous in a medium heatproof bowl. Add 1/2 cup boiling water. Stir with a fork until liquid is moistly absorbed. Cover and stand for 3 minutes. Fluff up the couscous with a fork to separate the grains. Cover and stand for 2 minutes.

Fluff up again. Set aside to cool.  Meanwhile, heat half the oil in a large frying pan over medium-high heat. Cook the mushroom, stirring, for 4-5 minutes or until golden.

Set aside to cool. Add mushroom, cheese and parsley to the couscous and season with pepper. Toss to combine.  Split each chicken fillet lengthways without cutting all the way through. Working with 1 fillet at a time, place between 2 sheets of baking paper and pound with a rolling pin to flatten.

Season inside of chicken with pepper. Place ¼ of the couscous mixture on half of the chicken, leaving a 1cm edge. Fold over chicken to enclose the filling, pressing edges together. Wrap with a rasher of bacon. Repeat with remaining chicken, couscous mixture and bacon.

Heat the remaining oil in a large frying pan over medium heat. Cook the chicken parcels for 5-6 minutes each side or until golden and cooked through. Serve sliced with green and red salad.