TUSCAN CHICKEN WITH WHITE BEANS AND WILTED GREENS
Provided by Robin Miller : Food Network
Categories main-dish
Time 6h12m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Arrange onions, fennel and garlic in bottom of slow cooker. Place beans on top of vegetables. Pour over chicken broth.
- Season chicken all over with salt and pepper and place on top of vegetables and beans in the slow cooker. Sprinkle rosemary over chicken. Place roasted red pepper slices on top of chicken. Arrange Swiss chard all around chicken.
- Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Slice bread and grill or toast, then drizzle with olive oil. Rub hot bread with garlic clove and serve with meal.
TUSCAN CHICKEN WITH BEANS
This healthy Tuscan Chicken with White Beans is an easy skillet chicken dinner recipe that comes together in about 20 minutes.
Provided by Deborah
Categories Dinner
Time 1h30m
Number Of Ingredients 15
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 CUTLETS WITH WHITE BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Season the chicken all over with salt and pepper. Mix the flour with 2 teaspoons rosemary and 1 1/2 teaspoons pepper in a shallow bowl. Put the buttermilk in another shallow bowl. Spoon 2 tablespoons buttermilk into the flour mixture and stir to make clumps. Dip the cutlets one at a time in the flour, then in the buttermilk, then back in the flour again to make a shaggy coating. (You should use all of the flour mixture.) Set the chicken aside on a plate.
- Heat 2 tablespoons olive oil, the garlic and remaining 1 teaspoon rosemary in a medium saucepan over medium-high heat. Cook until the garlic is lightly toasted, about 1 minute. Stir in the cannellini beans and their liquid, 3/4 cup water and a pinch of salt. Adjust the heat to maintain a steady simmer and cook until slightly thickened, 10 to 12 minutes; add a splash of water if the mixture is too thick. Season with salt and pepper. Remove from the heat and cover to keep warm.
- Meanwhile, heat 1/4 inch olive oil in a large skillet over medium-high heat. Working in batches if necessary, add the chicken and cook until deep golden brown and crisp, about 3 minutes per side. Transfer to a rack set on a baking sheet and sprinkle lightly with salt.
- Stir the parsley into the beans and divide among plates; drizzle with the remaining 2 tablespoons olive oil. Add the chicken to the plates. Serve with lemon wedges.
Nutrition Facts : Calories 720, Fat 23 grams, SaturatedFat 5 grams, Cholesterol 85 milligrams, Sodium 706 milligrams, Carbohydrate 75 grams, Fiber 18 grams, Protein 49 grams, Sugar 5 grams
TUSCAN CHICKEN
This is a peasant casserole that has all the flavours fo traditional Tuscan ingredients. My family loves it and its even better the next day. From 500 best-ever Recipes- Mediterranean
Provided by AimeeTouss
Categories Chicken Thigh & Leg
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy-based frying pan which can be used under the grill/broiler.
- Cook the chicken until golden. Remove and keep hot. Add the onion and peppers to the pan and saute gently until softened. Stir in the garlic. Return the chicken to the pan. Add the tomatoes, wine or chicken broth and oregano, and salt and pepper.
- Bring to the boil. Cover the pan tightly, lower the heat and simmer for 30-35 minutes or until the chicken is tender.
- When the chicken is thoroughly cooked, stir in the cannellini beans. Cover the pan again and raise the heat slightly. Leave to simmer for about 5 minutes more, stirring once or twice, until the beans are hot. Preheat Broiler.
- Sprinkle the breadcrumbs evenly over the mixture in the pan and grill until the crumb topping is golden brown. Serve immediately.
Nutrition Facts : Calories 382, Fat 8.6, SaturatedFat 1.7, Cholesterol 68.1, Sodium 670.5, Carbohydrate 42.9, Fiber 8.9, Sugar 9.3, Protein 25.8
TUSCAN FARMHOUSE CHICKEN CUTLETS WITH RED SAUCE
I started out with fried chicken and veggies in mind for lunch. Then things changed. What I thought would be my take on Chicken Parmesan did not have any Parmesan Cheese in it so it could not be. Parmesan Chicken it may not be, but it surely is not lacking in flavor. I used my homemade lasagna sauce recipe (adjusting...
Provided by Diane Atherton
Categories Pasta
Time 50m
Number Of Ingredients 24
Steps:
- 1. SAUCE: Heat oil in a medium size sauce pan over a medium heat. Add onion, bell pepper and garlic; cook until tender
- 2. Add diced tomatoes with juice, tomato sauce and seasonings. Bring to a boil, reduce heat and simmer 15 minutes covered. Uncover and contine to simmer another 15 minutes, stirring occassionally until thickened. Taste test, add add'l seasoning if desired.
- 3. PREPARING CHICKEN: Pound chicken to about 1/4 inch thickness. NOTE: If chicken breast are large, you can pound to 1/4 inch thickness and slice in 1/2 for 2 servings.
- 4. Set up 3 bowls for battering: 1st bowl combine flour and salt and pepper to taste. 2nd bowl beat eggs with 2 tablespoons milk. 3rd bowl panko bread crumbs, italian seasoning and a sprinkle of salt if desired.
- 5. In a large skillet heat about 2 tablespoons olive oil and 1 tablespoon butter over a med/high heat, closer to a med heat than a high heat. Add more as needed.
- 6. Rinse chicken and pat dry. Dredge in flour mixture 1st, then dip in egg mixture and last dredge in panko bread crumbs.
- 7. Fry until a nice golden brown on both sides. Add add'l olive oil and butter as needed. NOTE: You are not deep frying, just keep pan nicely coated.
- 8. Line an appropiate size pan with foil; place cutlets in pan. Spoon a small about of sauce over chicken (2 to 3 tablespoons). Top with a slice of mozzarella cheese (or 2 to 3 tablespoons of shredded). Place under broiler in oven until cheese melts (about 2 minutes). NOTE: I put rack on 3rd level from broiler.
- 9. Place pasta on plates, spoon some of the sauce over pasta, top with a chicken cutlet and spoon more sauce over chicken. Enjoy!
TUSCAN-STYLE CHICKEN WITH ITALIAN SAUTéED BEANS RECIPE
Provided by know1der
Number Of Ingredients 20
Steps:
- Chicken Slice cheese. Season both sides of chicken with salt and pepper. Preheat large sauté pan on medium-high 2-3 minutes. Place oil in pan, then add chicken; cook 3-4 minutes on one side or until golden. Turn chicken, add remaining ingredients (except cheese) and cover; cook 4-5 minutes or until chicken is 165°F. Remove pan from heat. Top chicken with cheese and cover; let stand 2-3 minutes to melt cheese. Serve. Italian beans Cut peppers into 1/4-inch slices. Stack basil leaves and roll tightly; slice thinly into fine ribbons. Preheat large sauté pan on medium 2-3 minutes. Place oil in pan, then add garlic, peppers, and remaining ingredients (except basil); cook and stir 8-10 minutes or until beans are thoroughly heated. Stir in basil and reduce heat to low; cook 1-2 more minutes or until fragrant. Serve.
TUSCAN CHICKEN AND BEANS
Picked up this recipe while visiting in the States. Its really simple, tasty and healthy too! Enjoy..
Provided by Miraklegirl
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat large saute pan on medium high 2-3 minutes.
- Spray pan with cooking spray.
- Add chicken to pan; sprinkle with rosemary, salt and pepper.
- Cook 2 minutes, stirring occasionally.
- Add beans, broth, and tomatoes.
- Stir cornstarch and water together and, stirring continuously, slowly add to pan.
- Heat to a boil; then reduce heat to medium and simmer 5 minutes.
Nutrition Facts : Calories 346, Fat 2.7, SaturatedFat 0.7, Cholesterol 65.8, Sodium 456.8, Carbohydrate 38.7, Fiber 8.8, Sugar 1.3, Protein 40.9
TUSCAN CHICKEN AND BEANS
Rosemary and beans make a nice rustic Italian meal in this flavorful dish. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 216 calories, Fat 3g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 517mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges
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