Tuscan Baked Chicken and Beans from Cooking Light

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  • 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. 1. Preheat oven to 350 degrees.
  2. 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. 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.
September 2013

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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