Calabrian-Style Chicken with Beans

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
• LEMON
• RED CHILI FLAKES
• 1CAPERS
• 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

Calabrian-Style Chicken with Beans

Real Mom Kitchen

No ratings yet

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Calories

Ingredients

  

1x2x3x

• ▢ 1 pound boneless skinless chicken breast
• ▢ Salt and pepper
• ▢ 2 Tbsp olive oil
• ▢ 2 Tbsp fresh oregano minced
• ▢ 2 Tbsp fresh thyme minced
• ▢ 2 Tbsp fresh flat-leaf parsley minced
• ▢ 1 lemon zest and juice
• ▢ 1 pinch red chili flakes
• ▢ 1 Tbsp capers
• ▢ 1 can 15.5 ounces Cannellini Beans, drained and rinsed (I prefer BUSH'S®)
• ▢ 1 can 15.5 ounces Red Kidney Beans, drained and rinsed (I prefer BUSH'S®)
• ▢ 10 ounces broccoli florets chopped
• ▢ 2 Tbsp sun-dried tomatoes in oil julienned
• ▢ 1 cup canned artichoke hearts drained and quartered
• ▢ parchment paper

Instructions

 

• Preheat oven to 400 degrees F.
• 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.

Tried this recipe?Let us know how it was!