CHICKEN STUFFED WITH COUSCOUS AND PORTO SAUCE

1. Sauté celery, carrots, garlic, onion and ginger for 3 minutes.

2. Deglaze with white wine and chicken broth.

3. Add the raisins, apricots and pistachios.

4. Bring the mixture to a boil and add to the couscous.

5. Stir everything, cover and let stand for 5 minutes.

6. Once the water has been absorbed, fluff the couscous with a fork.

7. Butterfly the chicken breasts and season.

8. Stuff with couscous mixture, then bake for 20 minutes at 425 ° F.

9. In a saucepan, melt the butter and deglaze with Porto.

10. Add the chicken broth, cream and cornstarch and let cook for 6 minutes.

11. Serve the chicken with the Porto sauce.