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Rosemary Chicken With White Beans

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Ingredients
  Italian seasoned bread crumbs 3 Tablespoon
  Minced fresh rosemary 1 1⁄2 Tablespoon, divided
  Salt 1⁄2 Teaspoon, divided
  Freshly ground black pepper 1⁄2 Teaspoon, divided
  Egg white 1 Large, lightly beaten
  Water 1 Teaspoon
  Skinless boneless chicken breast halves 24 Ounce (4 Pieces, 6 Ounce Each)
  Olive oil 2 Teaspoon
  Garlic 3 Clove (15 gm), minced
  Canned navy beans 16 Ounce, rinsed and drained (1 Can)
  Chopped fresh tomatoes 1 1⁄2 Cup (24 tbs), chopped (2 Medium Size)
Directions

1. Combine breadcrumbs, 1 1/2 teaspoons rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
2. Combine egg white and water in a shallow dish.
3. Place each chicken breast in egg white mixture, allowing excess to drip back into dish. Dredge chicken in breadcrumb mixture.
4. Heat oil in a large nonstick skillet over medium heat. Add chicken; cook 6 to 7 minutes on each side or until chicken is done. Transfer chicken to a plate. Set aside and keep warm.
5. Add garlic to pan; cook, stirring constantly, 30 seconds. Stir in beans, tomato, 1 tablespoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium heat 2 minutes or until thoroughly heated.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Chicken

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