| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Chicken & p, Cooking lig | 4 | Servings | |
INGREDIENTS
| 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 |
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. 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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