Baked Chicken With Provencal Couscous Recipe

• 4 x 6-Ounce Skinned Chicken Breast Halves
• 2 tsp Extra virgin olive oil
• 1/2 tsp Salt
• 1/2 tsp Freshly Grnd Pepper
• 2 tsp Dry Rosemary, Crushed And Divided
• 1/2 c. Robert Mondavi Coastal Chardonnay
• 2 c. Zucchini (About 2 Medium), Diced
• 3/4 c. Canned Cannellini Or possibly Great Northern Beans, Liquid removed
• 1 pkt Near East Roasted Garlic & Oil Couscous, (5.8 Ounce)
• 1/3 c. Parmesan Cheese, Shredded

1. Place chicken breasts halves, bone sides down, in a baking dish; rub extra virgin olive oil on chicken.
2. Sprinkle proportionately with salt, pepper, and 1 t rosemary; cover with aluminum foil.
3. Bake at 350 degree for 20 min; uncover and bake 20 min or possibly till chicken is cooked.
4. Combine 3/4 c water, wine, zucchini, beans, and rosemary in a large saucepan; bring to boil.
5. Reduce heat, cover and simmer 5 min or possibly till zucchini is tender.
6. Stir in couscous, cover, and remove from heat.
7. Let stand 5 min, add in Parmesan, and fluff with fork.
8. Serve with chicken.
9. Suggested Wine: Robert Mondavi Coastal Chardonnay

chicken, olive oil, salt, pepper, rosemary, robert, zucchini, beans, garlic, parmesan cheese

Taken from cookeatshare.com/recipes/baked-chicken-with-provencal-couscous-74397 (may not work)