Chicken Breasts Stuffed With White Beans Recipes

CHICKEN BREASTS STUFFED WITH WHITE BEANS

Steps:

• Preheat oven to 450 degrees. Using a fork, mash beans, garlic, and olives in a medium bowl until chunky. Season with pepper, and salt if desired (taste before adding salt).
• Using a paring knife, create a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting a horizontal opening, leaving about 1 inch uncut on each end. (Be careful not to cut all the way through.) Using a spoon, stuff cup bean mixture into each pocket.
• Pour oil into a large ovenproof dish, and arrange breasts in a single layer, skin side up, turning to coat with oil. Season with salt and pepper, and roast until an instant-read thermometer inserted into the thickest part registers 160 degrees, 35 to 40 minutes. Serve immediately.

CHICKEN BREASTS STUFFED WITH WHITE BEANS

Steps:

• Preheat oven to 450 degrees.
• Using a fork, mash beans, garlic and olives in a medium bowl until chunky. Season with pepper, and salt if desired.
• Using a paring knife, create a pocket in the center of each chicken breast by inserting the tip into the thickest part and cutting a horizontal opening, leaving about 1 inch uncut on each end. Be careful not to cut all the way through. Using a spoon, stuff 1/4 cup bean mixture into each pocket.
• Pour oil into large ovenproof dish, and arrange b reasts in a single layer, skin side up, turning to coat with oil. Season with salt and pepper, and roast until an instant read thermometer inserted into the thickest part registers 160 degrees. Bake 35 to 40 minutes.

ROSEMARY CHICKEN WITH WHITE BEANS

Steps:

• In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5-qt. slow cooker; top with chicken. , Combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 3-4 hours or until a thermometer reads 170°.