Foil Pack Chicken With White Bean Salad |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 2 |
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I concocted this one night from things I had sitting around... you can substitute anything you have on hand. Ingredients:
2 boneless skinless chicken breasts |
1 (14 ounce) can cannellini beans |
1 cup fresh spinach |
1/3 cup chopped onion |
4 tablespoons sun-dried tomato dressing |
4 -6 marinated sun-dried tomatoes |
1/4 teaspoon savory or 1/4 teaspoon thyme |
1/4 teaspoon oregano |
salt and pepper |
1/2 cup feta cheese |
Directions:
1. Put chicken into a ziptop bag with salad dressing, shake to coat. Try to marinate for at least 30 minutes if you have the time.
2. Pre-heat oven to 375 degrees.
3. Drain and rinse beans, dump into mixing bowl.
4. Wash and dry spinach on paper towels, add to bowl.
5. Chop onion, add to bowl.
6. Add savory and oregano, then season with salt and pepper. Toss the salad together.
7. Lay out two large squares of heavy-duty aluminum foil.
8. Put half of the salad on each square, and top each with a chicken breast.
9. Chop the marinated sun-dried tomatoes (I get mine from the fresh bar at my grocery) and put on top of the chicken.
10. Fold the foil into a packet, leaving a small crack for steam to escape.
11. Bake about 45 minutes, or until chicken is cooked through.
12. Dump onto a plate, sprinkle with feta.
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