Preheat oven to 375 degrees, Finely chop the sun-dried tomatoes and add to a small bowl with the goat cheese. Season with salt and pepper and set aside to allow the goat cheese to soften.

Butterfly the chicken breasts: with your non-dominant hand on top of the breast, carefully slice the breast in half, almost parallel to your hand. Stop before cutting all the way through. Then, open it like a book and season with salt and pepper. Cover with a large piece of saran wrap or place in a zip-top bag. Pound each butterflied chicken breast with a mallet or heavy-bottomed pan, until approximately 1/3-inch thick.

Mash the softened goat cheese mixture with a fork to combine, then spread evenly on each chicken breast. Fold over or roll up each chicken breast and place on a lightly oiled baking sheet. If rolling, secure the rollups with three toothpicks each. HINT: if you don't have toothpicks, be sure to place the chicken rollups seam side-down! Place the baking sheet in the oven and roast the chicken for 15-20 minutes, until cooked through.

Bring 1 cup water to a boil with the stock concentrate in a small pot. Add the couscous, cover, then remove from the heat and set aside for 5 minutes.

Meanwhile, remove and discard the ribs and stems from the kale, then thinly slice the leaves into ribbons, Place in a large bowl and toss with 1 tablespoon white wine vinegar, 1 tablespoon olive oil, and a large pinch of salt and pepper, Massage the kale with your hands for 1-2 minutes, until slightly softened.

Fluff the couscous with a fork and transfer to the bowl with the kale. Stir in the golden raisins, almonds, and 1 tablespoon olive oil. Season with salt and pepper.

Remove the toothpicks from chicken, then slice into rounds. Serve atop couscous salad and enjoy!