Best Tuscan Chicken And Beans Recipes

TUSCAN CHICKEN AND BEANS

Steps:

• In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS

Steps:

• Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
• Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.
• Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
• Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

TUSCAN ROSEMARY CHICKEN AND WHITE BEANS

Steps:

• In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
• Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
• Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.

TUSCAN CHICKEN WITH SPINACH AND BEANS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Season chicken with 1/4 teaspoon salt and pepper.
• Cook bacon in dutch oven until crisp; remove from pan; retain drippings in pan.
• Cook chicken pieces in drippings, 2 minutes each side until lightly browned. Remove from pan and set aside.
• Add onion and remaining 1/4 teaspoon salt to pan; cook 5 minutes until onions are softened.
• Stir in bacon, spinach, rosemary, tomatoes, and beans; remove from heat.
• Arrange chicken on top of spinach mixture; bake uncovered for 40 minutes.
• To serve, spoon spinach mixture onto a plate; top with chicken.

TUSCAN CHICKEN WITH WHITE BEANS AND KALE

Steps:

• Heat oil in a large skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and pepper. Add chicken to pan; cook 4 minutes on each side (chicken will not be cooked through). Remove chicken from pan.
• Add onion, carrot, thyme, and garlic to pan; sauté 5 minutes. Add wine; cook 2 minutes. Add kale; cook 3 minutes or until wilted. Stir in remaining 1/4 teaspoon salt, stock, and remaining ingredients; bring to a simmer. Add chicken; cover, reduce heat, and simmer 4 minutes or until done.

TUSCAN BAKED CHICKEN AND BEANS

Steps:

• 1) Preheat oven to 400 degrees. 2)Add reserved fat to oven-proof pan. Add onion and cook, stirring occasionally. 3) Add chicken breasts, patted dry, skin side down. Let brown for about 5 minutes. 4) Remove chicken and set aside. Add bacon, spinach, rosemary, beans, and tomatoes to onion. Salt and toss. 5) Place chicken breasts on top of spinach mixture and place in oven, uncovered, for about 40 minutes.

TUSCAN CHICKEN AND BEANS

Steps:

• Preheat large saute pan on medium high 2-3 minutes.
• Spray pan with cooking spray.
• Add chicken to pan; sprinkle with rosemary, salt and pepper.
• Cook 2 minutes, stirring occasionally.
• Add beans, broth, and tomatoes.
• Stir cornstarch and water together and, stirring continuously, slowly add to pan.
• Heat to a boil; then reduce heat to medium and simmer 5 minutes.

TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS

Steps:

• Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth. Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours. Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.

TUSCAN ROSEMARY CHICKEN AND WHITE BEANS

Steps:

• In 12-inch skillet, heat dressing over medium-high heat. Cook chicken in dressing 2 to 3 minutes on each side or until lightly browned.
• Reduce heat to medium-low. Add water, carrots, celery, tomatoes and rosemary to skillet. Cover; simmer about 10 minutes or until carrots are crisp-tender and juice of chicken is clear when center of thickest part is cut (170°F).
• Stir in beans. Cover; cook 5 to 6 minutes or until beans are thoroughly heated.

TUSCAN BAKED CHICKEN AND BEANS

Steps:

• Preheat oven to 350°.2. Remove and discard giblets and neck from chicken. Trim excess fat. Cut chicken into 2 breast halves, 2 drumsticks, and 2 thighs. Season 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 1/8 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° for 40 minutes. Discard skin before serving.

TUSCAN CHICKEN AND BEANS

Steps:

• 1.Preheat large sauté pan on medium-high 2-3 minutes. Coat chicken with cooking spray; sprinkle with rosemary, salt, and pepper. Place chicken in pan; cook and stir 2 minutes to brown chicken. 2.Stir in beans, broth, and tomatoes. Combine cornstarch and water until blended; add mixture to pan, stirring continuously, and bring to a boil. Reduce heat to medium and cook 5 minutes. Serve.