Tuscan Rosemary Chicken—from Gooseberry Patch

Tuscan Rosemary Chicken—from Gooseberry Patch

 

1/3 c. balsamic vinaigrette salad dressing
4 boneless, skinless chicken breasts
1/4 c. water
1 c. baby carrots, sliced
2 stalks celery, sliced
1/4 c. sun-dried tomato pesto
1 Tbsp. Italian seasoning
1 to 2 Tbsp. fresh rosemary, chopped
2 15-oz. cans navy beans, drained and rinsed

In a skillet, heat salad dressing over medium-high heaTbsp. Add chicken to skilleTbsp. Cook for 2 to 3 minutes on each side, until lightly golden. Reduce heat to medium-low. Add remaining ingredients except beans. Cover; simmer for about 10 minutes, or until carrots are crisp-tender and chicken juices run clear. Stir in beans. Simmer over low heat for 30 minutes, stirring occasionally. Serves 6.

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Tuscan Rosemary Chicken—from Gooseberry Patch

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