Back This delicious dish can be served hot, warm or even chilled for summer luncheons. Cannellini beans are large white Italian kidney beans.
2 cans (15 oz. / 425 g)
Cannellini or Navy Beans, rinsed and drained
2 teas. / 10 mL Watkins Lemon Extract, divided
2 1/2 teas. / 25 mL Watkins Provencal Herb Rub,
divided
1 teas. / 5 mL Watkins Lemon Pepper, divided
4 Skinless, Boneless Chicken Breast Halves (4 oz. / 113g each)
1/4 teas. / 1.2 mL Freshly-Ground Watkins Sea
Salt
1 Tbsp. / 15 mL Watkins Original Grapeseed Oil
Preheat oven to 400°F / 200°C. Place beans in an 11x7 inch / 27x18 cm baking dish. Add 1 teas. / 5 mL each of lemon extract and herb rub and 1/2 teas. / 2.5 mL of the lemon pepper to beans; mix well and spread evenly into dish. Arrange chicken breast halves on top of beans. Sprinkle with salt, remaining herb rub and lemon pepper. Combine grapeseed oil and remaining lemon extract. Drizzle over chicken. Cover dish with aluminum foil and bake for about 20 minutes or until chicken is tender. If desired, slick chicken breasts before serving. Makes 4 servings.
Nutritional Information
Per Serving:
Calories 320, Protein 35 , Carbohydrates 28g, Sodium 210 g, Fat
5g, Saturated Fat 1 , Cholesterol 65mg, Dietary Fiber 9g
© Copyright 1999 The Rising
Stars Team
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