One-Dish Rosemary Chicken and White Bean
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One-Dish Rosemary Chicken and White Bean
| Wed, 08-20-2008 - 12:13pm |
One-Dish Rosemary Chicken and White Beans
Ingredients
PreparationHeat olive oil in a large skillet over medium-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 minutes. Reduce heat to medium; turn chicken. Add tomatoes and beans; cover and simmer 10 minutes or until chicken is done. Stir in olives.
Yield
A spinach salad spiked with slivered red onions and drizzled with red wine vinaigrette complements this dish nicely.
Ingredients
2 teaspoons olive oil
1 1/2 teaspoons dried rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
8 skinless, boneless chicken breasts (about 1 pound)
1 (14.5-ounce) can diced tomatoes, undrained
1 (15-ounce) can navy beans, drained
1/4 cup chopped pitted kalamata olives
PreparationHeat olive oil in a large skillet over medium-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 minutes. Reduce heat to medium; turn chicken. Add tomatoes and beans; cover and simmer 10 minutes or until chicken is done. Stir in olives.
Yield
4 servings



Another great recipe; thanks!
This does look yummy -- and these are the kind of ingredients I always have one hand and could whip up quickly.
I wonder if you think this could be made in the crockpot too, w/out having to brown the chicken -- just toss everything but the beans in so they don't mush, and add them at the end to heat thru?
I think it's quick enough that you don't need the crockpot.
Could I substitute chickpeas or red beans?
I think, of those choices, chickpeas would be the best substitute.