2 tsp olive oil
1 1/2 tsp dried rosemary
1/4 tsp salt
1/4 tsp black pepper
4 skinless, boneless ckicken breasts (about 1 lb)
1 (14.5 oz) can stewed tomotoes, undrained
1 (15 oz) can navy beans, drained
1/4 cup pitted kalamata olives
1. Heat oil in lg skillet over med-high heat. Combine rosemary, salt, and pepper; sprinkle over one side of chicken. Place chicken in pan, seasoned side down; cook 3 min. Reduce heat to med; turn chicken. Add tomatoes and beans; cover and simmer 10 min or until chicken is done. Stir in olives.
WOW SPRYNG ~ You look fab for a young lady who has had four children! This recipe sounds great too; easy and simple, but what kind of olives are those ... black or green? Thanks ...
This recipe sounds yummy, Spryng, but keep in mind that we aren't allowed chicken thighs on SBD. I bet this would be just as good using skinless chicken breasts instead of the thighs, though.
Kalamata olives are similar to black olives, Rosebud, and you can substitute them if you can't find the kalamata olives.
oh sorry! I meant to change that to chicken breasts! Yes it's just as good with the breasts and all the juices from the beans and tomatoes keep them nice and moist
thanks Rosebud! it's a constant battle because 4 kids took their toll on this poor body, lol.. but i hide it well ;o)
I was just gonna say I made this with pork chops last night and it was just as delicious! and it's a quick cooking meal too, which is great when you have 4 starving kids home from daycare, lol
one dish rosemary chicken and white beans
ROSEBUD
