4 Skinned and boned chicken breast halves
4 Garlic cloves, minced
1 tbsp Minced fresh rosemary
1/2 tsp Salt
1 can (15-ounce) cannellini beans, rinsed and drained
1/2 cup Dried tomatoes in oil, drained and chopped
1/2 cup Chopped purple onion
3 tbsp Olive oil
2 tbsp Lemon juice
Garnish: fresh rosemary sprigs
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place each chicken breast half in center of a sheet of 14- x 12-inch aluminum foil.
Combine garlic, rosemary, and salt; rub evenly over chicken.
Stir together cannellini beans and next 4 ingredients, and spoon evenly over chicken. Bring edges of foil together; fold down loosely in locked folds. Crimp edges to seal. Place foil packets on a baking sheet. Bake at 350° for 35 to 40 minutes or until chicken is done. Garnish, if desired.
Makes 4 servings.
Notes: You can substitute 1 (15-ounce) can great Northern beans for cannellini beans. Complete the meal: Salad in a bag (with your choice of dressing) and refrigerated breadsticks, baked and sprinkled with Parmesan cheese.
Southern Living Website
Recipe by: Southern Living Magazine
Posted to MC-Recipe Digest V1 #1032 by Suzy Wert <SuzyWert@aol.com> on Jan 22, 1998
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