Title: Baked Chicken with Provencal Couscous
Categories: Chicken & p, Cooking lig
Yield: 4 Servings

4 6-Oz Skinned Chicken Breast
-Halves
2 ts Olive Oil
1/2 ts Salt
1/2 ts Freshly Ground Pepper
2 ts Dried Rosemary; Crushed And
-Divided
1/2 c Robert Mondavi Coastal
-Chardonnay
2 c Zucchini (About 2 Medium);
-Diced
3/4 c Canned Cannellini Or Great
-Northern Beans; Drained
1 pk Near East Roasted Garlic &
-Oil Couscous; (5.8 Oz)
1/3 c Parmesan Cheese; Shredded

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 on Mar
02, 1998