Place the feta into a small bowl and add the chilli, capers, lemon rind, olives, coriander or parsley and half the olive oil. Season generously with salt and pepper.
Cut a pocket into the side of each chicken breast and fill with half the feta mixture. Place skin-side up in an ovenproof dish with the lemon wedges and Romano peppers.
Drizzle over the remaining olive oil and place in a preheated oven, 220˚C (425˚F), Gas Mark 7, for about 20 minutes, until the chicken is cooked and golden.
Meanwhile, cook the couscous according to the packet instructions, fluff up with a fork and fold in the remaining feta mixture. Spoon on to plates and serve with the stuffed chicken, roasted peppers and lemon wedges.