Tuscan Chicken With Warm Bean Salad Recipes

WARM TUSCAN BEAN SALAD

Steps:

• In a large nonstick skillet coated with cooking spray, saute the onion, green pepper and garlic in oil until tender. Stir in tomato and seasonings; cook 3-4 minutes longer. Add beans; cook and stir until heated through.

TUSCAN CHICKEN AND BEANS

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.

TUSCAN LEMON CHICKEN WITH WARM BEAN SALAD

Steps:

• If using dry beans, rinse beans and place in bowl.
• Cover with three inches of water; leave to soak overnight or at least eight hours.
• Drain beans.
• Place in large saucepan, coverered with three inches of water.
• Do NOT salt.
• Allow to simmer one to two hours till soft (older beans take longer).
• Drain.
• If using canned beans, empty beans into colander and rinse well with warm water.
• Place chicken in baking dish large enough to accomodate all the pieces.
• A 12" x 9" pan should be adequate.
• Roughly chop five (or more if you love it) cloves of garlic.
• Sprinkle chopped garlic with coarse salt.
• Mash garlic and salt into a paste.
• Rub paste onto chicken pieces; sprinkle with ground pepper.
• Whisk together the lemon juice, 2 tablespoons of oil, 2 tablespoons of rosemary, the grated rind and the sugar.
• Pour mixture over chicken, cover chicken and chill up to three hours.
• If you like, you can turn it in the marinade once or twice--not a critical step.
• Preheat oven to 350°F Place drained cannellini in a large skillet.
• Add the remaining garlic, chopped fine, the remaining rosemary and olive oil and season with salt and pepper.
• Uncover chicken and bake 35-40 minutes, basting occasionally.
• Remove from oven.
• Preheat broiler.
• Broil chicken till golden brown--3-5 minutes.
• When the chicken is almost done, gently warm the beans till heated through.
• Ladle beans onto serving platter.
• Top with chicken and juices from pan.
• Note: If you would like more sauce (and your baking dish is safe for the stovetop--if not, scrape any fond into a saute pan), place baking dish over medium high heat, add a splash of white wine and or chicken stock, deglaze and reduce.

WARM TUSCAN BEAN SALAD

Steps:

• Heat oil in 12-inch skillet over medium heat. Cook carrots and onion in oil 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender.
• Stir in beans, 1/2 cup reserved liquid, the oregano and pepper. Cook 5 minutes, stirring occasionally.
• Line large platter with spinach. Top with bean mixture. Pour vinaigrette over salad. Sprinkle with bacon bits.

TUSCAN BEAN SALAD

Steps:

• Place beans in a serving bowl and add onion.
• Drain tuna and break into large flakes. Add to the beans.
• Add half the parsley, 2 tablespoons dressing, and salt and pepper to taste. Gently toss.
• Arrange lettuce leaves on a serving platter and spoon salad over the leaves.
• Toss tomatoes with 2 teaspoons dressing, add salt and pepper to taste, and toss again.
• Arrange tomatoes around edges of salad plate. Sprinkle tuna and tomatoes.
• with the remaining parsley and serve.

TUSCAN WHITE BEAN SALAD

Steps:

• Whisk the oil, lemon juice, vinegar, basil, garlic, and sugar together.
• Empty the beans into a serving bowl and drizzle with the olive oil mixture.
• Toss gently to coat.
• Can be served as is or warmed in a saucepan or microwave until warm.

COLORFUL TUSCAN BEAN SALAD

Steps:

• In a large salad bowl, combine the first 10 ingredients. Refrigerate for 20 minutes or until serving. Stir in basil. Serve with a slotted spoon.