Lemon-Tarragon Chicken on Cannellini Beans
This delicious dish is just as good served cold as it is hot and makes a wonderful entree for summer luncheons.
30 ounces canned cannellini beans, rinsed and drained
2 teaspoons
pure lemon extract, divided
2 teaspoons
dried tarragon, crushed and divided
1 teaspoon
black pepper, divided
4 boneless chicken breasts
1/4 teaspoon
salt 1 tablespoon olive oil
Preheat the oven to 400 degrees.
Place the beans in a 11- x 7-inch baking dish. Add 1 teaspoon of the lemon extract, 1 teaspoon of the tarragon and 1/2 teaspoon of the pepper and mix well. Spread the beans evenly over the bottom of the dish. Arrange chicken on top of the beans. Sprinkle with the salt and the remaining 1 teaspoon tarragon and 1/2 teaspoon pepper.
In a cup, mix the oil with the remaining 1 teaspoon lemon extract. Drizzle over chicken.
Cover the dish with a lid or aluminum foil and bake for about 20 minutes, or until the chicken is tender. Serve garnished with the tarragon or parsley sprigs.
Use cooked chicken or turkey and heat the dish to serving temperature.
As prepared, each serving contains 331 calories, 7g total fat, 66mg cholesterol, 1013mg sodium, 0g total carbohydrate and 0g protein.
