Baked Chicken with Provolone and Ziti
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
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
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