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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Prep and Cook Time: about 30 minutes. Ingredients:
2 tablespoons olive oil |
4 boned skinned chicken breast halves (8 oz. each) |
2 large shallots, minced |
3 garlic cloves, minced |
1/2 cup reduced-sodium chicken stock |
1 jar (7 oz.) roasted red peppers, drained and sliced |
1 can (15 oz.) cannellini beans, rinsed and drained |
about 1/2 tsp. salt |
about 1/4 tsp. freshly ground black pepper |
1/2 teaspoon red pepper flakes |
1 tablespoon lemon juice |
shredded zest of 1 lemon |
1/4 cup freshly and finely shredded parmesan |
Directions:
1. Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.
2. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, roasted red peppers, cannellini beans, 1/2 tsp. salt, 1/4 tsp. pepper, and red pepper flakes and cook until mixture begins to boil, about 1 minute.
3. Cover pan and put in oven. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check). Transfer chicken to a plate.
4. Season roasted red pepper-cannelini bean-stock mixture with salt and pepper to taste and stir in lemon juice and zest. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all. Garnish with parmesan.
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