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Rating: 4.0/5 (11 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven, Stove
Difficulty: Easy
Cuisine: Hungarian
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 353
% Daily Value**
Total Fat 18g
Saturated Fat 6g
Unsaturated Fat 3g
Cholesterol 151mg
Sodium 553mg
Total Carbohydrate 8g
Dietary Fiber 3g
Sugars 2g
Protein 34g
Vitamin A  23%Vitamin C  10%
Calcium  16%Iron  14%
Potassium  34%Vitamin E  3%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Baked Chicken with Provencal Couscous

Recipe Tags: Poultry Recipes

Date Added: October 23, 2013


1/2 Teaspoon Salt to taste
2 Teaspoons Olive Oil
1/2 Teaspoon Pepper Freshly Ground
24 Ounces Chicken Breasts havles, skinned (4, 6-Ounce)
2 Teaspoons Dried Rosemary Crushed And Divided
1/2 Cup Chardonnay
2 Cups Zucchini Diced, (About 2 Medium)
3/4 Cup Canned Cannellini Bean Drained
1 Package Couscous
1/3 Cup Parmesan Cheese Shredded
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1. Place chicken breasts halves, bone sides down, in a baking dish; rub olive oil on chicken.

2. Sprinkle evenly with salt, pepper, and 1 t rosemary; cover with aluminum foil.

3. Bake at 350 degree for 20 minutes; uncover and bake 20 minutes or until chicken is cooked.

4. 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.

5. Stir in couscous, cover, and remove from heat. Let stand 5 minutes, add Parmesan, and fluff with fork. Serve with chicken.

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Dietary Notes:
This recipe is high in Vitamin A with 23% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 10% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Beans, Gluten, MSG, Poultry, Cheese, Alcohol, Rosemary, Olive Oil allergies.
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