"Chicken Breats with Tomato, Orange and Rosemary Couscous"
| Ingredients | | | 2 | TB | olive oil | | | 4 | each | chicken breasts, boneless, skinless halves | | | 1/4 | C | white wine, dry such as Sauvignon Blanc or chicken broth | | | 1 | C | zucchini, cut into 1/2 inch slices | | | 14 | oz | chopped tomatoes, canned, drained | | | 1 | teaspoon | rosemary, fresh or dried | | | 1 | pkg | NEAR EAST® Roasted Garlic and olive oil couscous mix | | | 3/4 | C | orange, peeled, seeded and chopped | | | 1 | C | water | | | | | |
Directions:
| Season chicken with salt and pepper to taste. In a large skillet, heat olive oil over medium heat. Add chicken and cook 5 to 6 minutes on each side, or until no longer pink inside.
In a large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary, Bring to a boil over high heat.
Add the couscous and contents of the enclosed spices and stir. Remove from heat. Cover. Let stand 5 minutes.
Fluff lightly with a fork. Stir in chopped orange and serve the chicken over a bed of the couscous.
|
| |
|
