Chicken With White Beans And Spinach Recipes

Steps:

• Drain tomatoes, reserving juice; coarsely chop tomatoes. Pound chicken with a meat mallet to 1/4-in. thickness. Rub with rosemary, salt and pepper. In a large skillet, heat 2 teaspoons oil over medium heat. Add chicken; cook 5-6 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium-high heat. Add spinach and garlic; cook and stir 2-3 minutes or until spinach is wilted. Stir in beans, tomatoes and reserved juice; heat through. Serve with chicken.

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
• Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.

Steps:

• 1. Rinse Great Northern beans. Place in Dutch oven, cover with water, and soak overnight.
• 2. Add onion, garlic, spinach, green chiles, salt, pepper, cumin, and chicken broth to beans.
• 3. Simmer, uncovered, for 2 hours or till beans are cooked and tender.
• 4. Add grated pepper jack and chicken, continue simmering until chicken is warm and cheese is melted.

Steps:

• Preheat oven to 425 degrees. Coat shallow 2 quart casserole dish with nonstick spray set aside.
• Sprinkle chicken with salt and pepper. Heat olive oil in nonstick skillet over medium heat. Add chicken cook without stirring 2 minutes or until golden brown.
• Turn chicken cook 2 minutes. Add onion cook and stir until onion is crisp-tender. about 5 minutes. Add garlic cook 1 minute.
• Stir in beans,pepper flakes and 3/4 cup water cook stirring constantly about 3 minutes. Transfer to prepared casserole dish cover bake 10 minutes.
• Meanwhile drop spinach into boiling hot water cook 30 seconds or until spinach turns bright green Remove from water with slotted spoon. drain.
• Add spinach to bean mixture stir gently cover and bake 15 minutes.

Steps:

• Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.
• Reduce the heat to medium. Add the garlic to the skillet and cook and stir for 1 minute. Stir in the vinegar and cook, scraping up the browned bits from the bottom of the pan.
• Stir the soup and beans in the skillet and heat to a boil. Stir in the spinach. Return the chicken to the skillet. Reduce the heat to medium. Cover and cook until the chicken is cooked through and the spinach is wilted.

Steps:

• In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
• Turn heat to low.
• Season chicken breasts with salt and pepper; add to broth.
• Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
• Stir in baby spinach.
• Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
• Stir in basil; season with salt and pepper to taste.
• Ladle soup into bowls and top with grated cheese.

Steps:

• In a shallow dish, combine the balsamic vinegar, about 2 tablespoons of the EVOO, and the grill seasoning. Coat the chicken breasts in the mixture and set aside to marinate while you start the white beans and wilted spinach.
• Heat a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO, twice around the pan. Add the onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf. Cook, stirring frequently, until the onions are a little brown, 3 to 4 minutes. Add the white wine and chicken stock, bring up to a bubble, and cook for 5 minutes.
• Heat another large skillet over medium-high heat. When it is hot, add the chicken breasts and cook for 5 to 6 minutes on each side. Remove the chicken to a plate, cover loosely with foil, and let rest a few minutes.
• Add the cannellini beans to the skillet with the onions and stir to combine. Cook for about 2 minutes or until the beans are heated through. Turn off the heat and discard the bay leaf. Stir in the spinach, parsley, and lemon juice. Toss and stir until the spinach wilts.
• To serve, place a portion of the white beans and wilted spinach on each serving plate. Thickly slice each chicken breast on an angle and arrange over the beans and spinach.

Steps:

• In a shallow dish, combine balsamic vinegar, 2 tablespoons olive oil and steak seasoning.
• Coat the chicken breasts in the mixture and set aside to marinate while you start the beans and spinach.
• Heat a large skillet over medium-high heat with the remaining 2 tablespoons oil.
• Add in onions, garlic, thyme, red pepper flakes, salt, pepper, and bay leaf.
• Cook/stir until the onions are a little brown, 3-4 minutes.
• Add the white wine and chicken stock, bring to a bubble, and cook 5 minutes.
• Heat another large skillet over med-high heat; when it is hot, add the chicken breast; cook 5-6 minutes on each side.
• Remove the chicken to a plate, cover loosely with foil and let rest a few minutes.
• Add cannellini beans to the skillet with the onions; stir to combine.
• Cook about 2 minutes or until beans are heated through.
• Turn off the heat and discard bay leaf; stir in the spinach, parsley, and lemon juice.
• Toss and stir until the spinach wilts.
• To serve: place a portion of the white beans and wilted spinach on each plate; thickly slice each chicken breast on an angle and arrange over the beans and spinach.