Lemon Rosemary Chicken With Herbed Couscous
Recipe

Toss each chicken breast in seasoned bread crumbs; set aside.

Heat olive oil in a large skillet. Add breaded chicken breast, asparagus, 1/4 cup lemon juice, cooking wine and 1 teaspoon rosemary; cook for about 5 to 8 minutes or until inside of chicken is no longer pink.

Prepare Near East^® couscous according to package directions, except add 1 tsp rosemary and 1 tbsp lemon juice when adding contents of Spice Sack. Serve prepared chicken mixture over bed of couscous.