** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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.