| 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 <SuzyWert@aol.com> on Jan
22, 1998
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