Recipes
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.

Ingredients
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
Directions
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.

Ease of Preparation: Easy

Preparation Time: 15-20 min

Cook Time: 20-25 min

Servings: 4

Recipe By: Jeanne Jones

From:  Healthy Cooking
Used with permission of Rodale Books

Chef Suggestions
Use cooked chicken or turkey and heat the dish to serving temperature.
Nutrition Facts
As prepared, each serving contains 331 calories, 7g total fat, 66mg cholesterol, 1013mg sodium, 0g total carbohydrate and 0g protein.

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