Tuscan Rosemary Chicken and White Beans
|1/3 cupItalian dressing|
|4 boneless skinless chicken breasts; (about 1 1/4 lb)|
|2 mediumcarrots; sliced (1 cup)|
|2 mediumstalks celery; sliced (1 cup)|
|1/4 cupcoarsely chopped drained sun-dried tomatoes in oi|
|1 teaspoondried rosemary leaves; crushed|
|1 can; (19 oz) Progresso� cannellini beans, drained, rinsed|
Tuscan Rosemary Chicken and White Beans Preparation
Total Time: 2 hours 35 min1. In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
2. Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170F).
3. Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.
High Altitude (3500-6500 ft): In step 1, cook chicken in dressing 3 to 5 minutes. In step 2, reduce heat to medium and use 1/3 cup water.
If you prefer dark meat, substitute 8 boneless skinless chicken thighs for the chicken breasts.
Keep chicken as moist and tender as possible by not overcooking it. Check chicken for doneness at the minimum cooking time by cutting into the thickest part of the chicken with a knife to see if the juices are clear.
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