Artichoke-tomato Braised Chicken w. Cannelli Beans, Spinach, Arugula
4 med sized Chicken Breasts
2 LG Tomatoes
16 oz ARTichoke Hearts
Garlic (thinly sliced)
2 c Veggie Stock
4 oz capers
1 can cannelli beans
bUnch of spinAch (washed/dried)
1/2 c flour
pre-heat oven to 375.
Coat chicken Breasts with flour, garlic salt & pepper, set aside.
Cut up tomatoes, artichokes & set aside.
Heat up large cast iron pan, sear chicken on both sides. Shred some parmesean cheese over the chicken. Add sliced garlic directly to oil, cook until slightly brown (don't burn). Once garlic is browned, take off heat, add tomato & artichokes, veggie stock and put into oven. Cook for about 20-25 minutes. About 8 minutes before chicken is done, add capers & slices of fresh MOZZARELLA on top
(sporadically, you don't have to cover the entire dish)
Heat up a large skillet, heat up cannelli beans in evoo. Once chicken is ready, add spinach & arugula to beans and heat up the bread.
to serve :: plate chicken, cover with Artichoke, tomato, caper & cheese, serve w. the bean, spinach, arugula & of course the crusty bread to soak up all the goodness!! Enjoy!!
Protein Packed tuna salad
can of tuna
romaine lettuce (or any green you choose)
can of cannellini beans
white balsamic vinegar
salt & Pepper
Make dressing (in a large enough bowl to add the rest of the ingredients)...mix mayo (3 tbsp) grey poupon (1 tbsp) white balsamic (1 tbsp)
tabasco (to taste).....whisk together....add salt & pepper to taste. Set aside.
mix tuna & cannellini beans together in small bowl....season with salt & pepper and a few splashes of the vinegar. Set aside.
Add lettuce, tomatoes, celery (as much as you like!) to the dressing.....toss together and plate. Add the tuna & bean mixture.....enjoy!!