Baked Chicken With Provencal Couscous Recipe

• 4 x 6-Ounce Skinned Chicken Breast Halves
• 2 tsp Extra virgin olive oil
• 1/2 tsp Salt
• 1/2 tsp Freshly Grnd Pepper
• 2 tsp Dry Rosemary, Crushed And Divided
• 1/2 c. Robert Mondavi Coastal Chardonnay
• 2 c. Zucchini (About 2 Medium), Diced
• 3/4 c. Canned Cannellini Or possibly Great Northern Beans, Liquid removed
• 1 pkt Near East Roasted Garlic & Oil Couscous, (5.8 Ounce)
• 1/3 c. Parmesan Cheese, Shredded

Directions