Tuscany Baked Chicken with Cannellini Beans

Prep Time: 30 minutes

Cooking Time: 20 minutes

Total time: 50 minutes

Servings: 4

Ingredients

·      3 tablespoons olive oil

·      chicken breasts, cut in half horizontally (1 3 1/2-pound, roasting chicken.)

·      1/4 teaspoon kosher salt 

·      1/4 teaspoon freshly ground black pepper 

·      3 slices center-cut bacon (smoked bacon is superb)

·      1 cup chopped onion 

·      4 garlic cloves (minced)

·      1/8 teaspoon kosher salt 

·      pepper

·      2 cups packed torn spinach 

·      1/2 teaspoon chopped fresh rosemary 

·      1 tablespoon fresh thyme, chopped

·      2 (16-ounce) cans cannellini or other white beans, rinsed and drained (if cooking for 1, one can)

·      1 (14.5-ounce) can diced tomatoes, undrained

·      ¼ cup chicken stock

How to Cook

Step 1

Preheat oven to 350°.

Step 2

Heat a medium skillet over medium heat. When warm, add the bacon cook until crips. Remove bacon and set aside. Pour out a majority of the left-over bacon grease. Leave just enough to cover the bottom of the pan.

Step 3

Cut the chicken in half horizontally and sprinkle both sides with salt and pepper. Please in the over and cook on each side for about three to four minutes each. Remove from the pan and set in the baking dish.

Step 4

Add onion and sauté until translucent and then add garlic to pan, and sauté until the garlic is aromatic.

Step 5

Chop or break bacon into medium sized pieces and add to onions and sauté for another minute. Add tomatoes, cannellini beans, rosemary, thyme salt and pepper, mix well. Add torn spinach to mixture and mix well.

Step 6

Pour the bean/tomato mixture over the chicken. Place in the oven and bake, uncovered, for 20 minutes.

Since the chicken was cut in half its cooking time is reduced. There is no need to change serving dishes. Place a few rosemary spring on top of dish and serve.