Okay, so to prep your chicken breasts your aim is to have a flat piece of chicken that you can stuff and roll. To do this, slice through the fat bit of the chicken breast (but don’t cut straight through) and then roll it out.
Place the chicken between two sheets of cling film and bash with a rolling pin to flatten out.
Mix together the garlic, sugar and herbs and spread this over the chicken. Roll the chicken up like a Swiss roll and then wrap them tightly in cling film so it’s well sealed. Repeat the process with the second breast.
Chill until you’re ready to cook your chicken
Pre-heat the oven to 180’C
Toss the splash and the peppers in a little olive oil and roast for half an hour, stirring half way through.
In the meantime, make the cous cous according to the pack instructions with the stock cube.
Once cooked, stir in the vegetables, spices, onions and lemon juice.
To cook the chicken, heat a large saucepan of boiling water and turn to a simmer.
Place the wrapped chicken in the pan and cook for 15 minutes.
Once cooked, place in a large bowl and cut open the cling film to let out all the juices.
Mix together the flour and the ras el hanout on a plate and roll each chicken breast in it.
Heat a frying pan with a splash of oil and fry the chicken until golden. Pour in the reserves juices and heat through until bubbling away.
Turn off the heat and stir in the cream cheese stir and lemon juice. Give the mixture a good stir until smooth.
Plate up the cous cous and whiz together all the ingredients for the dressing.
Pour the dressing over the cous cous and then add the chicken to the plate.
Pour over the sauce and enjoy.