Rosemary Chicken with White Beans |
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Prep Time: 9 Minutes Cook Time: 15 Minutes |
Ready In: 24 Minutes Servings: 4 |
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The chicken in this recipe is cooked over medium heat so the breadcrumbs will not brown too quickly. Ingredients:
3 tablespoons italian-seasoned breadcrumbs |
1 1/2 tablespoons fresh minced rosemary, divided |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 large egg white, lightly beaten |
1 teaspoon water |
4 (6-ounce) skinless, boneless chicken breast halves |
2 teaspoons olive oil |
3 garlic cloves, minced |
1 (16-ounce) can navy beans, rinsed and drained |
1 1/2 cups chopped fresh tomato (about 2 medium) |
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.
6. Spoon bean mixture onto serving plates and top with chicken.
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