The chicken in this recipe is cooked over medium heat so the breadcrumbs will not brown too quickly.
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)
How to Make It
Combine breadcrumbs, 1 1/2 teaspoons rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
Combine egg white and water in a shallow dish.
Place each chicken breast in egg white mixture, allowing excess to drip back into dish. Dredge chicken in breadcrumb mixture.
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.
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.
Spoon bean mixture onto serving plates and top with chicken.