rpm2604

• 8 medium tomatoes
• 8 cloves garlic, sliced thinly
• 1 tablespoon olive oil
• 8 single chicken breast fillets
• 2 tablespoon honey
• ½ cup balsamic vinegar
• ¼ cup dry sherry
• 2 tablespoons seeded mustard
• 1 litre boiling water
• 4 cups couscous
• 20g butter
• 1 cup loosely packed finely shredded basil

Pre heat oven to moderate.

Cut each tomato into eight wedges.  Combine tomato, in a single layer, with garlic and half of the oil in large shallow baking dish; roast, uncovered in a moderate oven for 30 minutes.

Heat remaining oil in large non-stick frying pan; cook chicken, in batches, until lightly browned all over.

Place vinegar, honey, sherry and mustard in same pan; bring to the boil.  Return chicken to pan, reduce heat.  Simmer uncovered for about 10 minutes or until chicken is cooked through.

Bring water to boil in medium saucepan; stir in couscous and butter. Remove from the heat, stand, covered for about 5 minutes until liquid is absorbed, fluffing with fork occasionally.  Stir in the tomato mixture and basil; toss with fork to combine. 

Serve chicken on couscous; drizzle with remaining pan juices.