4 6-Oz Skinned Chicken Breast Halves
2 tsp Olive Oil
1/2 tsp Salt
1/2 tsp Freshly Ground Pepper
2 tsp Dried Rosemary, Crushed And Divided
1/2 cup Robert Mondavi Coastal Chardonnay
2 cup Zucchini (About 2 Medium), Diced
3/4 cup Canned Cannellini Or Great Northern Beans, Drained
1 package Near East Roasted Garlic & Oil Couscous, (5.8 Oz)
1/3 cup Parmesan Cheese, Shredded
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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.
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@swbell.net> on Mar 02, 1998
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