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

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Ingredients

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• 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

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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.

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