A basil puree makes a quick sauce for this fast spring supper of Bacon-Wrapped Chicken with Basil Lima Beans.
2 (1-oz.) packages fresh basil
2 garlic cloves
1/3 cup olive oil
1/4 cup fresh lemon juice
1 1/2 teaspoons kosher salt, divided
1 (9-oz.) package frozen steam-in-bag baby lima beans (such as Green Giant)
8 thick hickory-smoked bacon slices
4 skinned and boned chicken breasts
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 cup thinly sliced celery (ribs and leaves)
1/3 cup loosely packed fresh flat-leaf parsley leaves
1/4 cup thinly sliced red onion
How to Make It
Preheat oven to 425°. Process first 4 ingredients and 1 tsp. salt in a blender until smooth. Cook limas according to package directions; cool 5 minutes.
Microwave bacon in a single layer between paper towels on a plate 2 minutes or until heated through but still limp. (Do not fully cook.)
Sprinkle chicken with pepper and remaining 1/2 tsp. salt. Wrap each breast with 2 pieces of bacon. Cook chicken in 2 Tbsp. hot oil in an ovenproof skillet over medium heat 5 minutes or until bacon begins to brown. Turn chicken.
Bake chicken, in skillet, at 425° for 20 minutes or until done. Let stand 5 minutes; thinly slice.
Stir together celery, next 2 ingredients, limas, and half of dressing. Serve chicken with lima bean mixture and remaining dressing.
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