Tuscan chicken dinner
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Skinned and boned chicken breast halves | |
| 4 | Garlic cloves, minced | |
| 1 | tablespoon | Minced fresh rosemary |
| ½ | teaspoon | Salt |
| 1 | can | (15-ounce) cannellini beans, rinsed and drained |
| ½ | cup | Dried tomatoes in oil, drained and chopped |
| ½ | cup | Chopped purple onion |
| 3 | tablespoons | Olive oil |
| 2 | tablespoons | Lemon juice |
| Fresh rosemary sprigs | ||
Directions
Place each chicken breast half in center of a sheet of 14- x 12-inch aluminum foil. Combine garlic, rosemary, and salt; rub evenly over chicken. Stir together cannellini beans and next 4 ingredients, and spoon evenly over chicken. Bring edges of foil together; fold down loosely in locked folds. Crimp edges to seal. Place foil packets on a baking sheet. Bake at 350 B0 for 35 to 40 minutes or until chicken is done. Garnish, if desired.