Baked chicken with provencal couscous
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | 6-Oz Skinned Chicken Breast Halves | |
| 2 | teaspoons | Olive Oil |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Freshly Ground Pepper |
| 2 | teaspoons | Dried Rosemary; Crushed And Divided |
| ½ | cup | Robert Mondavi Coastal Chardonnay |
| 2 | cups | Zucchini (About 2 Medium); Diced |
| ¾ | cup | Canned Cannellini Or Great Northern Beans; Drained |
| 1 | pack | Near East Roasted Garlic & Oil Couscous; (5.8 Oz) |
| ⅓ | cup | Parmesan Cheese; Shredded |
Directions
Place chicken breasts halves, bone sides down, in a baking dish; rub olive oil on chicken.
Sprinkle evenly with salt, pepper, and 1 t rosemary; cover with aluminum foil. Bake at 350 degree for 20 minutes; uncover and bake 20 minutes or until chicken is cooked.
Combine ¾ c water, wine, zucchini, beans, and rosemary in a large saucepan; bring to boil. Reduce heat, cover and simmer 5 minutes or until zucchini is tender. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, add Parmesan, and fluff with fork. Serve with chicken.
Suggested Wine: Robert Mondavi Coastal Chardonnay Recipe by: Cooking Light J/F 98, Near East Ad Posted to recipelu-digest by Jill & Joe Proehl <jpxtwo@...> on Mar 02, 1998