Tuscan Baked Chicken And Beans Recipes

TUSCAN CHICKEN WITH BEANS

Steps:

• Place all of the ingredients in a large plastic bag.
• Add the chicken to the marinade, seal the bag and refrigerate for a minimum of 2 hours.
• Heat the olive oil in a large pan over medium heat and add the marinated chicken cubes.
• Cook the chicken until it browns nicely on all sides, about 3 to 5 minutes.
• Add the onion and garlic and sauté for 2 to 3 minutes.
• Add the sun-died tomatoes and beans and cook over low-heat for another 4 to 5 minutes until the beans are heated through and a lovely sauce begins to form around the chicken pieces.

TUSCAN CHICKEN AND BEANS

Steps:

• In a small bowl, combine the chicken, rosemary, salt and pepper. In a large skillet coated with cooking spray, cook chicken over medium heat until browned., Stir in broth and tomatoes, scraping any brown bits from bottom of pan. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until chicken juices run clear. Add beans; heat through.

TUSCAN CHICKEN

Steps:

• Heat oven to 400° F. Place chicken on a baking sheet.
• Sprinkle chicken breasts with salt, pepper, paprika, and garlic powder. Brush 2 tbsp olive oil or for a more robust flavor use sundried tomato oil onto each breast.
• Bake chicken 15 to 20 minutes or until no longer pink (use a thermometer to check temp. Chicken is safe to eat at 165°F).
• Using a large saucepan, add the remaining 1 tbsp of oil into the pan, add garlic and saute on medium heat for 1 minute.
• Add in the sun dried tomatoes. saute for 1-2 minutes.
• Reduce heat to low-medium, add the heavy cream and chicken broth and bring to just a simmer, stirring occasionally. Season with salt and pepper to taste.
• Drop in the spinach leaves and allow them to wilt in the sauce.
• Add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.
• Add the chicken to the pan, coat with creamy sauce, sprinkle with parsley and serve over pasta, cauliflower rice or zoodles.

TUSCAN STOVETOP BAKED BEANS

Steps:

• Heat a large Dutch oven over medium heat. Add the pancetta and cook, stirring, until crisp, about 15 minutes. Remove with a slotted spoon. Add the onion, celery and carrot to the drippings in the pot; sprinkle with the Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are soft, about 8 minutes. Add the garlic and cook 30 more seconds.
• Deglaze the pan with the wine, scraping up any browned bits with a wooden spoon. Simmer until reduced by half, about 4 minutes. Add the beans, tomatoes and chicken broth and simmer until the beans are soft, about 20 minutes. Stir in the lemon zest and juice; adjust the seasoning, if necessary.
• Remove from the heat and stir in the pancetta; transfer to a serving dish. Top with the parmesan and cover to melt. Drizzle with balsamic glaze.

TUSCAN-STYLE CHICKEN, BEAN AND TOMATO SOUP

Steps:

• Heat the oil in a large saucepan over medium heat and cook the onion for 10 minutes, until soft and golden. Add the carrot and celery, and cook for 5 minutes, until just soft.
• Stir in the zucchini, tomatoes, four-bean mix, chicken stock and 1 cup (250 ml) water. Add the bay leaf, oregano and lemon zest, if using. Simmer for 20 minutes, until the vegetables are tender and the chicken is cooked through.
• Stir in the chopped baby spinach leaves and cook for 2 minutes, until wilted.

CREAMY TUSCAN CHICKEN

Steps:

• In a large skillet, warm olive oil over medium-high heat. Place flour in a small bowl or plate. Lightly sprinkle each side of the chicken breasts with kosher salt and black pepper, then dredge each side lightly through the flour. Shake off any excess, then place chicken breasts in the warm pan. Cook for 3-4 minutes on each side, just until browned and no longer pink in the center. Remove chicken to a plate and set aside.
• If the skillet is dry, add a tiny bit more olive oil, followed by the garlic. Cook for about 1 minute, just until fragrant. Add chicken broth, and scrape any browned bits from the bottom of the skillet.
• Add cream, Italian seasoning, and Parmesan cheese. Cook over medium heat for 5-7 minutes, stirring frequently, until the sauce visibly thickens.
• Stir in spinach and sun-dried tomatoes, and simmer for 1-2 minutes, until spinach wilts.
• Add chicken back to the skillet, spoon a bit of sauce over each piece, and serve with pasta or other sides as desired.

ITALIAN CHICKEN WITH WHITE BEANS

Steps:

• Instructions.
• In a 3 1/2- or 4-quart slow cooker combine onion, carrots, celery, and garlic. Add chicken; season with salt and pepper. In a medium bowl stir together tomatoes, chicken broth, wine, and Italian seasoning. Pour over mixture in cooker. I'll bet you could make this with dry beans also, adding them here and maybe increasing the broth a little.
• Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 31/2 hours. Turn off cooker and stir in beans. Cover and let stand for 10 minutes.Unless, of course, you added dry beans at the beginning-then skip this step.
• Using a slotted spoon, move chicken and vegetables to a serving dish, saving the cooking liquid. Drizzle chicken and vegetables with cooking liquid until moist. Top with Parmesan cheese.

TUSCAN BAKED CHICKEN WITH BEANS

Steps:

• After frying up bacon set bacon aside, , brown the chicken pieces, in drippings, remove from pan Saute onions until brown, add salt, stir in bacon, spinach, beans ,and tomatoes. Mix well Pour into 9x12 pan and top with chicken pieces Bake at 350 for 45 Min.

TUSCAN BAKED CHICKEN AND BEANS

Steps:

• 1) Preheat oven to 400 degrees. 2)Add reserved fat to oven-proof pan. Add onion and cook, stirring occasionally. 3) Add chicken breasts, patted dry, skin side down. Let brown for about 5 minutes. 4) Remove chicken and set aside. Add bacon, spinach, rosemary, beans, and tomatoes to onion. Salt and toss. 5) Place chicken breasts on top of spinach mixture and place in oven, uncovered, for about 40 minutes.