Tuscan Rosemary Chicken And White Beans Recipes

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 ROSEMARY CHICKEN AND WHITE BEANS

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.

TUSCAN CHICKEN CUTLETS WITH WHITE BEANS

Steps:

• Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
• Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
• Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
• Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.

TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS

Steps:

• Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
• Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

ROSEMARY CHICKEN WITH WHITE BEANS

Steps:

• In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.

TUSCAN CHICKEN AND BEANS

Steps:

• Preheat large saute pan on medium high 2-3 minutes.
• Spray pan with cooking spray.
• Add chicken to pan; sprinkle with rosemary, salt and pepper.
• Cook 2 minutes, stirring occasionally.
• Add beans, broth, and tomatoes.
• Stir cornstarch and water together and, stirring continuously, slowly add to pan.
• Heat to a boil; then reduce heat to medium and simmer 5 minutes.

TUSCAN CHICKEN WITH WARM BEAN SALAD

Steps:

• Arrange chicken in 12x9x2-inch baking dish. Mince 5 garlic cloves; mix in 1 teaspoon salt. Rub garlic mixture into chicken. Mix lemon juice, 2 tablespoons oil, 2 tablespoons rosemary, lemon peel and sugar in small bowl. Pour over chicken. Season with pepper. Cover; chill up to 3 hours.
• Preheat oven to 350°F. Place cannellini in large skillet. Chop remaining 4 garlic cloves and mix into cannellini with 2 tablespoons oil and 1 tablespoon rosemary. Season with salt and pepper.
• Uncover chicken and bake until cooked through but still juicy, basting occasionally, about 40 minutes. Remove from oven. Preheat broiler. Broil chicken until just brown, about 4 minutes.
• Meanwhile, stir bean salad over medium heat until heated through, about 8 minutes. Spoon salad onto platter. Top with chicken and pan juices.

CHICKEN WITH WHITE BEANS AND ROSEMARY

Steps:

• Preheat oven to 375 degrees. Pat chicken dry with paper towels and season with salt and pepper. In a large heavy pot, place chicken skin side down and cook over medium until pieces release easily from pot and are browned, about 10 minutes. Flip and cook until browned, 5 minutes. Transfer to a plate.
• Add onion to pot and cook until softened, about 3 minutes. Add tomato paste and cook, stirring, until fragrant and dark red, about 4 minutes. Stir in 2 cups water, beans, and rosemary; season with salt and pepper. Bring to a rapid simmer. Return chicken to pot, skin side up. Transfer to oven and bake until chicken is cooked through and liquid is slightly reduced, about 20 minutes.

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.