Tuscan Baked Chicken and Beans from Cooking Light
Community Recipe from
- 3 1/2 pound(s) boneless, skinless chicken breasts trimmed
- 1/4 teaspoon(s) kosher salt
- 1/4 teaspoon(s) freshly ground black pepper
- 3 slice(s) center-cut bacon
- 1 cup(s) chopped onion
- 1/8 teaspoon(s) kosher salt
- 2 cup(s) packed, torn spinach
- 1/2 teaspoon(s) chopped fresh rosemary
- 2 (16 oz) can(s) cannellini beans rinsed & drained
- 1 (14.5 oz) can(s) diced tomatoes undrained
- 1. Preheat oven to 350 degrees.
- 2. Season chicken with 1/4 teaspoon salt and pepper. Cook bacon in a 12-inch ovenproof skillet over medium-high heat until crisp. Remove bacon from pan; chop and set aside, reserving drippings in pan. Add chicken pieces to reserved drippings in pan; cook for 2 minutes on each side or until browned. Remove chicken from pan; set aside.
- 3. Add onion and 1/2 teaspoon salt to pan; reduce heat to medium, and cook 5 minutes or until onion begins to brown. Stir in bacon, spinach, rosemary, beans, and tomatoes; remove from heat. Arrange chicken pieces on top; bake, uncovered, at 350 degrees for 40 minutes.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Tuscan Baked Chicken and Beans from Cooking Light Recipe at a Glance
- COURSE: Main Dishes