Lemon-Rosemary Chicken with Herbed Couscous

Difficutly: very easy
Time: 5 Min
Portion: 1 serving
Ingredients:
• 4 boneless, skinless chicken breasts
• 1/2 cup dried bread crumbs
• 1 teaspoon fresh or dried rosemary, finely chopped
• 2 tablespoons olive oil
• 3 tablespoons white wine
• 1/4 cup + 1 tablespoon lemon juice, divided
• 1 package Near East herbed chicken couscous

Directions:
1. Bring 1 & 3/4 cups of water to a boil in a small saucepan. When the water comes to a boil, add the couscous, spice sack, 1/2 teaspoon of rosemary, and 1 tablespoon of lemon juice, and cover. Set aside.
2. Pound chicken breasts to 1/4 inch thickness. Sprinkle with salt, pepper, and rosemary. Dredge in dried bread crumbs. Heat olive oil in a large skillet over medium high heat. Add chicken breasts and cook, turning once, until the chicken is browned on all sides and heated through (about 9-11 minutes).
3. Mix white wine and lemon juice together in a small bowl. When chicken is cooked through, carefully add the wine/lemon mixture to the pan. Cook for 1-2 more minutes until liquid is gone.
4. Fluff couscous with a fork and serve with chicken.

Notes:
need info