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.
Cut chicken into ½-inch slices. Season with salt and pepper.
In a large bowl, combine chicken slices with the remaining ingredients and toss to completely coat chicken with olive oil, fresh herbs and vegetables.
Divide the chicken and vegetable mixture into 6 piles on 6 half sheets of parchment paper.
In the center of each sheet, place the vegetable mixture then top with 2 slices of chicken. Crimp and fold edges of the paper to form a seal.
Place the 6 packs on a baking sheet. Bake for 20–25 minutes. Remove from the oven and serve immediately. I like to serve them in the parchment packets.
2 comments
I love ‘one pot’ meals! Makes dinner so easy!
I love ‘one pot’ meals! Makes dinner so easy!