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

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