Home Chicken Calabrian-Style Chicken with Beans

Calabrian-Style Chicken with Beans

by Laura

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.

Here is what you need to make the

Calabrian-Style Chicken with Beans

  • 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
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Calabrian Style Chicken with Beans | realmomkitchen.com

Calabrian-Style Chicken with Beans


Ingredients

Scale
  • 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

  1. Preheat oven to 400 degrees F.
  2. Cut chicken into ½-inch slices. Season with salt and pepper.
  3. In a large bowl, combine chicken slices with the remaining ingredients and toss to completely coat chicken with olive oil, fresh herbs and vegetables.
  4. Divide the chicken and vegetable mixture into 6 piles on 6 half sheets of parchment paper.
  5. 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.
  6. 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.
Recipe Card powered byTasty Recipes

You may also like

2 comments

Heather of Kitchen Concoctions November 17, 2011 - 11:00 am

I love ‘one pot’ meals! Makes dinner so easy!

Reply
Heather of Kitchen Concoctions November 17, 2011 - 11:00 am

I love ‘one pot’ meals! Makes dinner so easy!

Reply

Leave a Comment

Recipe rating