Ted and I really loved this recipe for Chicken with Prosciutto, Rosemary & White Beans. The flavor combination was incredible; though I’m not surprised because rosemary is my all-time favorite herb to cook with. You can serve it with rice and a tossed salad. ~Enjoy!
- 4 Small Chicken Breasts
- 2 tbsp. Extra Virgin Olive Oil
- 3 oz. Chopped Prosciutto
- 3 Cloves Garlic. chopped
- 2 tbsp. Fresh Rosemary, chopped
- 1 c . White Wine
- 1-15 ounce Can Cannellini Beans, rinsed
- Kosher Salt, to taste
- Fresh Ground Black Pepper, to taste
Heat oil in a large skillet over medium high heat. Add the chicken, season with salt and pepper; then brown the chicken approximately 5 minutes per side. You may have to work in batches. Remove the chicken from the pan, set aside and cover with foil.
Add the prosciutto and garlic and saute for 1 minute; then add the rosemary, white wine and beans. Mix well.
Add the chicken back to the skillet on top of the beans, cover the pan and reduce heat to low. Cook for an additional 20-30 minutes until the chicken is cooked through.
Original recipe from Cooking light