Roasted Rosemary Chicken Breast with Couscous, Green Beans and Mushroom Sauce

For the Chicken:
-4 large skinless and boneless chicken breast
-25g brown rice
-25g long grain or basmati rice
-50g sun dried tomatoes
-fresh basil
-fresh rosemary
-1 tsp each: pepper, salt
-1/2 tsp garlic powder
-pepperjack cheese
-1 tbs olive oil

*Cook and cool rice. Cut chop tomatoes, basil and rosemary. Mix together rice, basil rosemary, tomatoes, ½ tsp pepper and salt, olive oil and a few pinches of garlic powder. Cut cheese into 4 long pieces. Use a heavy frying pan or a mallet to flatten chicken breasts. Add rice mixture, a piece of cheese and some more rice on top of the cheese. Roll chicken breasts up so that the cheese is in the middle, surrounded by rice and lastly chicken; tie with kitchen twine. Mix together remainder salt, pepper, garlic power with some rosemary and rub onto chicken breasts. Fry chicken breast until all sides are golden, then roast at 375’F until done and cheese in the center is melted. Let chicken rest for at least 20 mins before cutting.

For the Green Beans:
-1/2 lb fresh green beans
-pinch of salt and pepper

*Boil beans until tender. Mix with salt and pepper.

Couscous:
-1 cup of couscous
-chicken broth
-1 tbs butter
-rosemary (approx. 1 tsp)

*Cook couscous according to package instructions. Use chicken broth instead of water. Stir in butter and rosemary into cooked couscous.

Mushroom Sauce:
-1/4 lb fresh mushroom
-1/2 cup cream
-salt, pepper
-1/4 onion
-1 tsp butter

*Chop onion and mushrooms and sauté in butter until fragrant. Add cream and simmer for 15 mins; blend smooth.