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Rosemary Chicken with White Beans

Rosemary Chicken with White Beans

The chicken in this recipe is cooked over medium heat so the breadcrumbs will not brown too quickly.

Oxmoor House JANUARY 2005

  • Yield: 4 servings (serving size: 1 chicken breast half and 1/2 cup bean mixture)
  • Cook time: 15 Minutes
  • Prep time: 9 Minutes


  • 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)


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.

Nutritional Information

Amount per serving
  • Calories: 270
  • Fat: 4.4g
  • Saturated fat: 0.9g
  • Protein: 34.9g
  • Carbohydrate: 21.9g
  • Cholesterol: 69mg
  • Iron: 2.8mg
  • Sodium: 698mg
  • Calories from fat: 15%
  • Fiber: 4.9g
  • Calcium: 70mg

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Rosemary Chicken with White Beans Recipe