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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. | |||
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