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Chicken with White Beans and Pesto

Prep

Cook

Total

Yield 4 servings

Cook in the slow cooker, oven or stove top. Canned beans tend to turn mushy but if you add them just before serving and just heat through you can pull it off.

Ingredients

Instructions

  1. Preheat oven to 350f or 175c
  2. Heat a glug of Olive Oil in a dutch oven or other lidded oven proof pot
  3. Sear the Chicken Breasts over medium high heat until browned about 2 minutes on each side
  4. Season with Sea Salt and Pepper
  5. Toss in the Garlic, Onions, Carrots and Celery and saute a few minutes
  6. Add the Broth, Wine and Beans (unless they are canned)
  7. Cover and cook 1-1/2 hours
  8. Stir in Canned Beans if using and return to the oven for 15 minutes
  9. Serve with Prepared Pesto and a swig of good Olive Oil and chopped fresh Parsley.

Recipe by Healthy Mama Cooks at http://www.healthymamacooks.com/chicken-with-white-beans-and-pesto/