Ingredients

• ½ freshly ground pepper
• 2 teaspoon dried rosemary (crushed and divided)
• ½ cup Robert Mondavi coastal chardonnay
• 2 cups zucchini (diced)
• ¾ cup canned cannellini or great northern beans (drained)
• 1 peck near east roasted garlic and oil couscous
• 1/3 cup parmesan cheese (shredded)

Directions

• Directions
• Place chicken breasts halves, bone sides down, in a baking dish; rub olive oil in chicken.
• Sprinkle evenly with salt, pepper, and 1 teaspoon rosemary; cover with aluminum foil. Bake at 350degree for 20 minutes; uncover and bake 20 minutes or until chicken is cooked.
• Combine ¾ cup 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.