Chicken Breasts With Tomato Orange And Rosemary Couscous Recipes

ROSEMARY CHICKEN COUSCOUS SALAD

Steps:

• Place chicken stock in a saucepan and bring to a boil over medium-high heat. Stir in couscous. Remove pan from the heat; cover, and let stand for 5 minutes. Fluff couscous with a fork. Cool for 10 minutes.
• Meanwhile, make the dressing by combining the olive oil, lemon juice, and vinegar in the bowl of a blender or food processor; mix on low until mixture thickens. Stir in rosemary. Season to taste with salt and pepper.
• Combine the chicken, cucumber, sun-dried tomatoes, and olives in a large bowl. Stir in the couscous, Feta cheese, and parsley. Season to taste with salt and pepper. Toss the salad with half the dressing. Taste, and add more dressing as desired, or, if making the salad in advance, add additional dressing just before serving.

CHICKEN BREASTS WITH TOMATO, ORANGE AND ROSEMARY COUSCOUS

Steps:

• 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.

PROVENCAL CHICKEN BREASTS WITH ROSEMARY ORZO

Steps:

• Pat chicken dry with paper towels and season with salt and pepper. In a large heavy flameproof casserole heat oil over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs as browned to a large plate.
• Add wine to casserole and boil, scraping up browned bits, until almost evaporated. Add garlic, leeks, broth, tomatoes, zest, and chicken with any juices accumulated on plate and simmer, covered, turning chicken once, until chicken is cooked through, about 15 minutes. Transfer chicken to a platter.
• Add olives to tomato mixture and boil sauce until thickened slightly. Season sauce with salt and pepper and serve with chicken and rosemary orzo.

ROSEMARY AND ORANGE CHICKEN BREASTS

Steps:

• In a nonstick 12 inch skillet, melt butter over med-high heat; add garlic. Add chicken and sprinkle tops with rosemary, pepper, and 1/2 teaspoons salt. Cook 6 minutes. Turn chicken over. Reduce heat to medium; cover and cook 8 minutes or until juices run clear when thickest part of chicken is pierced with tip of a knife.
• Meanwhile, squeeze 1/2 cup juice from 1 orange. Cut peel and white pith from remaining orange. Cut orange in half from stem to blossom, then cut each half crosswise into 1/4 inch thick slices. In a cup, mix orange juice, cornstarch, salt and 1/4 cup water until blended.
• Transfer chicken to warm platter. To the same skillet, add orange juice mixture. Heat sauce to boiling over med-high heat. Cook stirring constantly, 1 minute or until sauce thickens slightly. Stir in orange slices. Heat through. Spoon sauce over chicken on platter.

BRAISED CHICKEN WITH TOMATO AND ROSEMARY

Steps:

• Heat half of the oil in a large frying pan on medium. Cook chicken for 3-4 minutes each side until browned.
• Add half of the chopped rosemary and stir to combine. Transfer chicken to a plate.
• Heat remaining oil and cook onion for 3-4 minutes until soft. Add garlic, anchovy and remaining rosemary. Cook for 2-3 minutes until fragrant.
• Add tomatoes, capers and red wine or water. Bring to the boil.
• Return chicken to pan, reduce heat to low, cover and simmer for 15-20 minutes until cooked through.
• Season with salt and pepper to taste and scatter over the extra rosemary sprigs.
• Serve with salad greens and crusty bread.

CHICKEN WITH TOMATO, ORANGE AND ROSEMARY COUSCOUS

Steps:

• Season chicken to taste with salt and pepper. In a large skillet, heat olive oil over medium heat. Add chicken; cook 5 to 6 minutes on each side, or until no longer pink inside.
• Meanwhile, in large saucepan, combine wine, 1 cup water, zucchini, tomatoes and rosemary, Bring to a boil over high heat.
• Stir in couscous and contents of Spice Sack. Remove from heat. Cover; let stand 5 minutes.
• Fluff lightly with a fork. Stir in chopped orange and serve with chicken.

TOMATO & ORANGE CHICKEN

Steps:

• Cut chicken into thin strips (this may be easier if you partially cook the chicken, then cut it, and then finish cooking it) Using medium-high heat, heat 1 tbsp oil in skillet.
• Remove from skillet and lower heat to medium.
• Heat remaining oil and cook pepper and onion.
• Add all other ingredients to the pot and heat, stirring occasionally.
• Add the chicken back into the skillet so that it is hot.

ROAST CHICKEN AND TOMATOES WITH ROSEMARY

Steps:

• Heat oven to 400ºF.
• Place chicken in large bowl. Add remaining ingredients; mix lightly.
• Place in 13x9-inch baking dish sprayed with cooking spray.
• Roast 35 to 40 min. or until chicken is done (165ºF).
• Serve chicken with the roasted tomatoes.