Tuscan Chicken Cutlets With White Beans Recipes

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TUSCAN CHICKEN WITH WHITE BEANS AND KALE



Tuscan Chicken with White Beans and Kale image

A Tuscan chicken recipe to make right now! Combine pantry ingredients to make this hearty Italian stew with white beans, tender braised boneless chicken thighs, kale and tomato sauce.

Provided by Karen Tedesco

Categories     Chicken

Time 40m

Number Of Ingredients 11

2 pounds boneless, skinless chicken thighs
Kosher salt and fresh ground black pepper
Extra virgin olive oil
½ red onion (thinly sliced)
2 garlic cloves (grated on a Microplane or finely chopped)
3 cups homemade marinara or 1 24-ounce jar prepared sauce
1 15-ounce can white beans (cannellini) (drained)
1 tablespoon chopped fresh rosemary
4 cups Tuscan lacinato or curly kale, torn into pieces
2 thick slices crusty sourdough bread (toasted)
¼ cup freshly grated Parmigiano cheese

Steps:

  • Pat the chicken dry with a paper towel. Season evenly on both sides with salt and pepper.
  • Put 2 tablespoons of the olive oil in a large, deep skillet (12-inches) and place over medium-high heat. When the oil starts to shimmer, add the chicken and cook without disturbing 6-8 minutes, or until it takes on a golden-brown color.
  • Flip the chicken over and add the onion and garlic to the pan, stirring to coat with the pan juices. Cook 2 or 3 minutes, until the onion softens.
  • Add the sauce, beans, rosemary and 1/2 teaspoon salt to the pan, scraping up any browned bits from the bottom of the pan. Cover and reduce the heat to medium-low. Cook 10 minutes.
  • Uncover the pan and continue to simmer 10 more minutes to thicken the sauce.
  • Drizzle the bread with olive oil and cut into 1/2-inch cubes.
  • Remove the chicken from the heat and stir in the kale until it wilts. Serve in shallow bowls topped with some of the bread and sprinkled with the cheese.

Nutrition Facts : Calories 647 kcal, Carbohydrate 87 g, Protein 49 g, Fat 12 g, SaturatedFat 3 g, Cholesterol 146 mg, Sodium 1699 mg, Fiber 6 g, Sugar 12 g, ServingSize 1 serving

ONE POT TUSCAN CHICKEN WITH WHITE BEANS



One Pot Tuscan Chicken with White Beans image

Mouth-watering goodness.

Provided by Perdue Chicken

Yield Serves 4

Number Of Ingredients 11

1 pkg. PERDUE® FRESH CUTS® Chicken Breast Strips
4 tsp. olive oil, divided
4 strips bacon, chopped
1 small shallot, sliced
1 large garlic clove, minced
2 tbsp. fresh Italian parsley, chopped
1 tbsp. fresh sage, chopped
1 cup white wine or chicken stock
1 (15 oz.) can diced tomatoes with juices
1 (15 oz.) can cannellini beans, drained and rinsed
1 (6 oz.) bag fresh baby spinach

Steps:

  • In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add the chopped bacon and sauté until bacon is crisp, about 3 to 4 minutes. Transfer to a paper towel-lined plate to drain. Add the chicken strips to the skillet and sauté until browned, but not completely cooked through, about 5 minutes. Transfer to a plate and keep warm.
  • To the same skillet, add the shallots, garlic, parsley and sage. Sauté until shallots are translucent, about 30 seconds. Add the wine and stir for about 1 minute, scraping up all the brown bits on the bottom of the pan.
  • Add the tomatoes and beans to the skillet. Return the chicken and any of its juices back to the skillet and simmer for about 5 to 10 minutes, until the tomatoes are tender and chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170°F. Remove skillet from the heat and stir in the spinach.
  • To serve, spoon One Pot Tuscan Chicken with White Beans onto a plate, drizzle with 1 teaspoon of olive oil and sprinkle with crispy bacon. Serve with crusty bread and olive oil for dipping.

Nutrition Facts : Serving Per Recipe 4 Amount Per Serving Calories 420 % Daily Value* Total Fat 13g 20% Saturated Fat 2g 10% Cholesterol 75mg 25% Sodium 710mg 30% Total Carbs 29g 10% Dietary Fiber 9g 36% Sugars 5g Protein 38g Vitamin A 90% Vitamin C 50% Calcium 20% Iron 30% *Percent Daily Values are basedon a 2,000 calorie diet.

TUSCAN CHICKEN WITH BEANS



Tuscan Chicken with Beans image

This healthy Tuscan Chicken with White Beans is an easy skillet chicken dinner recipe that comes together in about 20 minutes.

Provided by Deborah

Categories     Dinner

Time 1h30m

Number Of Ingredients 15

1/3 cup extra-virgin olive oil
3 cloves garlic, minced
1/8 cup lemon juice
1 teaspoon dried oregano
1 teaspoon dried basil leaves
1 teaspoon dried parsley
1 teaspoon dried rosemary
4 tablespoons extra-virgin olive oil
1-1/2 pounds chicken breast, cut into cubes
1/2 large onion, thinly sliced
2-3 tablespoons sun-dried tomatoes packed in oil, chopped
1-1/2 cup cannelloni beans, rinsed and drained
3 large cloves garlic, smashed and peeled
salt and freshly ground black pepper to taste
parmesan cheese or fontina cheese for serving

Steps:

  • Place all of the ingredients in a large plastic bag.
  • Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
  • Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
  • Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
  • Add the onion and garlic and sauté for 2 to 3 minutes.
  • Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.

ITALIAN WHITE BEAN CHICKEN



Italian White Bean Chicken image

Flavorful, simple, and quick!

Provided by hauliewytmo

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 2

Number Of Ingredients 7

1 clove garlic, sliced
2 skinless, boneless chicken breast halves
2 zucchinis, sliced
1 (15.5 ounce) can white beans, drained
1 roma tomato, chopped
5 fresh basil leaves
ground black pepper to taste

Steps:

  • Prepare a skillet with cooking spray and place over medium heat. Cook the garlic in the skillet until browned. Add the chicken and cook until slightly browned, about 3 minutes per side. Stir the zucchini and white beans into the skillet; cover and cook about 5 minutes. Scatter the tomato over the dish; cover again and cook another 2 minutes. Add the basil leaves and cook 1 minute more. Season with black pepper to serve.

Nutrition Facts : Calories 430.2 calories, Carbohydrate 55 g, Cholesterol 69.2 mg, Fat 4.7 g, Fiber 13.1 g, Protein 44 g, SaturatedFat 1.2 g, Sodium 92.6 mg, Sugar 4.9 g

TUSCAN CHICKEN AND BEANS



Tuscan Chicken and Beans image

Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1 pound boneless skinless chicken breasts, cut into 3/4-inch pieces
2 teaspoons minced fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 cup reduced-sodium chicken broth
2 tablespoons sun-dried tomatoes (not packed in oil), chopped
1 can (15-1/2 ounces) cannellini beans, rinsed and drained

Steps:

  • In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

TUSCAN-STYLE CHICKEN WITH ITALIAN SAUTéED BEANS RECIPE



Tuscan-Style Chicken With Italian Sautéed Beans Recipe image

Provided by know1der

Number Of Ingredients 20

Chicken
4 oz fresh mozzarella cheese, thinly sliced
1 lb boneless chicken cutlets
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1 cup fresh pre-sliced mushrooms
1 bag fresh baby spinach leaves (5-6 oz)
1 (14.5-oz) can Italian-style diced tomatoes (drained)
Italian Beans
1/2 cup roasted red peppers
3 fresh basil leaves
2 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
2 (15-19-oz) cans cannellini beans (drained; rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Steps:

  • Chicken Slice cheese. Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add chicken; cook 3-4 minutes on one side or until golden. Turn chicken, add remaining ingredients (except cheese) and cover; cook 4-5 minutes or until chicken is 165°F. Remove pan from heat. Top chicken with cheese and cover; let stand 2-3 minutes to melt cheese. Serve. Italian beans Cut peppers into 1/4-inch slices. Stack basil leaves and roll tightly; slice thinly into fine ribbons. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add garlic, peppers, and remaining ingredients (except basil); cook and stir 8-10 minutes or until beans are thoroughly heated. Stir in basil and reduce heat to low; cook 1-2 more minutes or until fragrant. Serve.

TUSCAN ROSEMARY CHICKEN AND WHITE BEANS



Tuscan Rosemary Chicken and White Beans image

This delicious, Italian-style dinner is on the table in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 8

1/3 cup Italian dressing
4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup water
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1/4 cup coarsely chopped drained sun-dried tomatoes in oil
1 teaspoon dried rosemary leaves, crushed
1 can (19 oz) Progresso™ cannellini beans, drained, rinsed

Steps:

  • In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
  • Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
  • Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.

Nutrition Facts : Calories 390, Carbohydrate 33 g, Cholesterol 85 mg, Fat 1, Fiber 8 g, Protein 42 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 5 g, TransFat 0 g

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