| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Tuscan | Chicken | 4 | Servings |
INGREDIENTS
| 4 | Skinned and boned chicken breast halves | |
| 4 | Garlic cloves; minced | |
| 1 | tb | Minced fresh rosemary |
| 1/2 | ts | Salt |
| 1 | cn | (15-ounce) cannellini beans; rinsed and drained |
| 1/2 | c | Dried tomatoes in oil; drained and chopped |
| 1/2 | c | Chopped purple onion |
| 3 | tb | Olive oil |
| 2 | tb | Lemon juice |
| Garnish: fresh rosemary sprigs |
INSTRUCTIONS
place each chicken breast half in center of a sheet of 14- x 12-inch aluminum foil. Combine garlic, rosemary, and salt; rub evenly over chicken. Stir together cannellini beans and next 4 ingredients, and spoon evenly over chicken. Bring edges of foil together; fold down loosely in locked folds. Crimp edges to seal. Place foil packets on a baking sheet. Bake at 350° for 35 to 40 minutes or until chicken is done. Garnish, if desired. Makes 4 servings. Notes: You can substitute 1 (15-ounce) can great Northern beans for cannellini beans. Complete the meal: Salad in a bag (with your choice of dressing) and refrigerated breadsticks, baked and sprinkled with Parmesan cheese. Southern Living Website Recipe by: Southern Living Magazine Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <[email protected]> on Jan 22, 1998
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