The exotic flavors of cinnamon, coriander, ginger, garlic, paprika, olive oil and white wine blended with plump chicken breasts. They are served with a colorful Israeli couscous, red and brown rice, red quinoa, diced color bell peppers, carrots, tomatoes and peas. What more can we ask for?
 
Preparation:  Thaw completely. If frozen or partially frozen, defrost in microwave before cooking. Do not over-microwave, or chicken will become tough.
 
Cooking Instructions:  Place skillet over medium-high heat. Add 1-2 tablespoons olive oil or spray with non-stick coating. Remove chicken from bag, and discard marinade. Place chicken in pan and cook chicken in skillet 10-15 minutes, turning once, until golden brown and internal temperature is 165F on instant read thermometer. Cooking time may vary due to differences in ovens. Remove chicken from pan and keep warm. In the same pan, add a tablespoon of olive oil, sauté the couscous for about 4-6 minutes or until warm. OR if desired, place couscous in microwave safe bowl. Add 1-2 tablespoons water, cover and cook for 1 minute or until heated through, stirring once halfway. Serve warm with chicken.
 
Suggested Sides:  warm pita bread, tzatziki and chopped pistachios