Today’s recipe would be a great dish for entertaining or a easy weeknight dinner. This Calabrian-Style Chicken with Beans is similar to foil dinners that I grew up with. However, this uses parchment paper. You can also vary the spices and veggies for a different variation of the dish.
The possibilities are endless. I am thinking it would be fabulous with pinto and black beans along with corn, roasted red peppers, cilantro, lime juice, and green chilies. This Calabrian-style chicken and beans is the last of the fun dishes I learned form Connie Gutterson while in Montana.
- BONELESS, SKINLESS CHICKEN BREAST
- SALT AND PEPPER
- OLIVE OIL
- FRESH OREGANO
- FRESH THYME
- FRESH FLAT-LEAF PARSLEY
- RED CHILI FLAKES
- CANNELLINI BEANS (I PREFER BUSH’S®)
- RED KIDNEY BEANS (I PREFER BUSH’S®)
- BROCCOLI FLORETS
- SUN-DRIED TOMATOES IN OIL
- CANNED ARTICHOKE HEARTS
- PARCHMENT PAPER