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Baked Boneless Chicken Breast


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Rate this recipe 4.5/5 (4 Votes)


  • For the Brine:
  • 3 lbs. boneless chicken breast
  • 15 oz. can cannellini beans – drained
  • 1 tsp. ground cloves
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1 tsp. ground cumin
  • 1 tsp. garlic powder
  • Water to cover the chicken
  • For The Sauce:
  • 2 green tomatoes
  • 3 cloves of fresh garlic
  • 1/4 cup Italian parsley
  • 1/4 cup fresh basil
  • 1 small red onion
  • 3-4 tablespoons olive oil
  • 1/2 tsp. ground cumin
  • 1/2 tsp. salt
  • 1/2 tsp. sugar
  • Juice of 1/2 lime


Preparation time 10mins
Cooking time 55mins
Adapted from


Step 1

Combine all of the ingredients for the brine in a soup pot. Add the chicken and fill with water to cover the chicken.

Place in the refrigerator for 2-3 hours covered.

Combine all of the ingredients for the sauce in a food processor and process until smooth.

Preheat Oven 350 degrees:

Remove the chicken from the brine and place in a heavy sauce pot.

Top with the sauce from the food processor and cover.

Bake 40-45 minutes or until the juices run clear at the thickest part of the meat.

When chicken is cooked shred and add back to the sauce along with the drained beans.

Serve this as is or over rice or noodles.

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