Chicken Ballotine with Mushroom Tarragon and Chèvre Served with Israeli Couscous and Apricot Salad

Butterfly chicken breasts. Set aside.

Pulse mushrooms in a food processor until finely chopped.

Heat a medium skillet over medium-high heat; add butter to melt.

Add mushrooms and sauté 3 minutes.

Add garlic and cook until the liquid released from the mushrooms evaporates. Stir in tarragon.

Remove from heat; add salt and pepper to taste and set aside to cool.

Add softened goat cheese and blend well.

Spread 3-4 tbsp of the filling on one side of the butterflied chicken breast.

Close chicken breast and secure with twine. Season the stuffed breast with salt and pepper.

Preheat oven to 400ºF (200ºC). Heat a large cast-iron or other oven-safe skillet on the stovetop over medium-high heat.

Add olive oil. Add chicken to the skillet and cook until browned on all sides, about 3-4 minutes.

Place chicken in a skillet in the oven and bake until cooked through, until the internal temperature reaches 165°F (74°C), about 15 minutes.

To make the dressing, whisk the oil, vinegar, honey, paprika, salt and pepper in a small bowl until smooth. Set aside.

Remove chicken from the oven; let cool for 5 minutes and remove twine before slicing.

Garnish with chopped fresh parsley, if desired.

To make the couscous, heat the oil over medium-high heat in a large saucepan.

Cook the couscous, stirring frequently, until golden, 4 to 5 minutes.

Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool slightly.

When the couscous has cooled add the slivered apricots, toasted almond, chives and mint to the couscous.

Add the dressing. Season with salt and pepper and toss until all the ingredients are coated.

To serve, plate the salad alongside the Chicken Ballotine.