I must have at least 300 Cooking Light, Bon Appetit, Food and Wine, and Menu magazines. Luckily I have the space in my new kitchen for all of these...in addition to all of my regular cookbooks!! I like to go back once in awhile and find something I love.
Tuscan Chicken with White Beans and Spinach:
4 slices of lean bacon, cooked and chopped
2 tsp olive oil (divided) 3 boneless, skinless chicken breasts, trimmed of any fat
Sea salt and freshly cracked pepper, to taste
Garlic powder, to taste
Dried basil, to taste
1/4 sweet yellow onion, diced
2 cloves of garlic, minced
1 15 oz can of diced tomatoes, drained
1 15 oz can of white beans, rinsed & drained
2 cups of baby spinach
Cook the bacon in a large skillet over medium heat. Once the bacon is cooked, drain it on a paper towel then chop it up. Remove all but 1 tsp of bacon grease from the skillet. Add 1 tsp olive oil to the bacon grease in the skillet over medium high heat. Season the chicken with sea salt, freshly cracked pepper, garlic powder, and dried basil, to taste on both sides. Once the skillet is HOT, add the seasoned chicken breasts and cook for 5-6 minutes on each side, or until cooked through. Remove the chicken from the skillet, cover with a tin foil tent, and set aside.
Add the remaining teaspoon of olive oil to the skillet over medium heat. Add the onion and cook, stirring often, for 4-5 minutes or until tender. Add the minced garlic, and cook stirring continuously for 1 minute. Add the drained diced tomatoes and white beans. Stir and cook for 4-5 minutes. Add the spinach, season with sea salt, freshly cracked pepper, and dried basil, to taste. Pour the juices from the chicken into the pan and mix well. Ladle the beans and spinach onto a serving dish then top with chicken. Serve immediately. Enjoy.
My guys really loved this one! (Explains why I always have these ingredients on hand!!!)
"I cook with wine. Sometimes I even add it to the food."
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