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Baked Chicken with Provencal Couscous Recipe
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To make Baked Chicken with Provencal Couscous you will need
Ingredients
| 4 | | 6-Oz Skinned Chicken Breast Halves | | 2 | teaspoons | Olive Oil | | 1/2 | teaspoons | Salt | | 1/2 | teaspoons | Freshly Ground Pepper | | 2 | teaspoons | Dried Rosemary; Crushed And Divided | | 1/2 | cups | Robert Mondavi Coastal Chardonnay | | 2 | cups | Zucchini (About 2 Medium); Diced | | 3/4 | cups | Canned Cannellini Or Great Northern Beans; Drained | | 1 | package | Near East Roasted Garlic & Oil Couscous; (5.8 Oz) | | 1/3 | cups | Parmesan Cheese; Shredded |
Instructions
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 3/4 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.
Enjoy your Baked Chicken with Provencal Couscous
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Sun 24 Aug 2008
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