Tuscan-Style Chicken With Italian Sauteed Beans

By t1bishop

COOKING SEQUENCE
• Prepare chicken and begin
to cook - 5 minutes
• Prepare beans and begin
to cook - 5 minutes
• Complete chicken and beans;
serve - 10 minutes
SERVES 4

Ingredients

• MEAT
• 1 Ib boneless chicken cutlets
• PRODUCE
• 1 bag fresh baby spinach leaves (5-6 oz)
• 1 cup fresh pre-sliced mushrooms
• 3 fresh basil leaves
• 5 fresh garlic doves
• DAIRY
• 4 ounces fresh mozzarella cheese
• DRY GROCERY
• 1 (14.5-ounce) can Italian-style
• diced tomatoes
• 2 (19-ounce) cans cannellini beans
• 1/2 cup roasted red peppers
• 4 tablespoons extra-virgin olive oil
• 1/2 teaspoon dried Italian seasoning
• 1 .teaspoon kosher salt
• 1/2 cup white wine
• SUGGESTED ITEMS
• fresh salad blend, garlic bread,
• Italian pastries

Details

Servings 4

Preparation

Step 1

1. Preheat large saute pan on medium high 2-3 minutes. Season both sides
of chicken with salt and pepper
(wash hands).
2. Place oil in pall; swirl to coat.
arrange chicken in pan (wash hands);
cook 3 minutes on one side or
lightly browned.
3. turn chicken and add remaining
ingredients to pan (except cheese).
Cover and cook 4-5 minutes or
until internal temperature of chicken reaches 165°F. Use a meat thermometer to accurately ensure doneness. Meanwhile, slice mozzarella thinly.
4. Remove pan from heat. Top chicken
with: cheese slices; cover and let
stand 2-3 minutes or until cheese
melts. Serve.

Italian sauteed beans
1. Cut peppers into 1/4-inch slices.
Preheat large saute pan on
medium-high 2-3 minutes. Chop garlic coarsely.
2. Place oil in pan; swirl to coat.
Add garlic peppers and remaining
ingredients (except basil); cook
4-5 minutes, stirring occasionally,
or until beans are thoroughly
heated. While beans cook, stack
basil leaves and roll tightly; slice
thinly into fine ribbons.
3. Stir in basil; cook 1-2 more
minutes or until fragrant. Serve.
(Makes 6 servings.)