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1
Preheat the oven to 400.
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2
Set a fine sieve over a bowl and, using your fingers, remove the seeds from the tomatoes, working over the sieve.
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3
Gently press the seeds against the sieve to extract as much juice as possible.
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4
Set aside the tomatoes and juice and discard the seeds.
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5
Coat the bottom of a 9-by-13-inch glass or ceramic baking dish with 1 tablespoon of the olive oil.
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6
Scatter the garlic, olives and jalapeno over the bottom.
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7
Season the cut sides of the tomatoes with salt and arrange them in the baking dish, cut sides down.
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8
Pour the white wine over the tomatoes along with the reserved tomato juice and arrange the chicken breast halves on top.
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9
Drizzle the chicken with 1 tablespoon of olive oil.
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10
Top each breast half with a thyme sprig and season with salt and pepper.
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11
Cover the baking dish with foil and bake the chicken for about 50 minutes, or until it is cooked through and the tomatoes have released most of their juices.
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12
Transfer the chicken to a large plate, cover and keep warm.
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13
Let the tomatoes cool for about 2 minutes and carefully pull off their skins with your fingers.
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14
Add the tomatoes to the chicken and cover loosely to keep warm.
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15
Discard the thyme sprigs.
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16
In a medium saucepan, bring the water to a boil with 1/4 teaspoon salt and the remaining 2 tablespoons of olive oil.
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17
Add the couscous, cover and remove from the heat.
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18
Let stand until the water is completely absorbed, about 5 minutes.
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19
Fluff the couscous with a fork and spoon it into shallow soup bowls.
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20
Top the couscous with the braised chicken and tomatoes, spooning the juices all over.
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21
Garnish with thyme sprigs and serve with lemon wedges.
