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Makeover Mediterranean Chicken & Beans

Makeover Mediterranean Chicken & Beans
Not only does this cooking method make really juicy chicken thighs, it saves you time scrubbing an extra pan. —Marie Rizzio Interlochen, Michigan
6 ServingsPrep: 25 min. Cook: 20 min.

Ingredients

  • 2 tablespoons all-purpose flour
  • 1 teaspoon garlic salt
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon pepper
  • 6 bone-in chicken thighs (about 2-1/4 pounds), skin removed
  • 2 tablespoons olive oil
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 6 slices provolone cheese

Directions

  • In a large resealable plastic bag, combine the flour, garlic salt,
  • rosemary and pepper. Add chicken, a few pieces at a time, and shake
  • to coat.
  • In a large skillet, brown chicken in oil. Stir in beans and tomatoes;
  • bring to a boil. Reduce heat. Cover and simmer for 20-25 minutes or
  • until chicken juices run clear. Remove from the heat. Top with
  • cheese. Cover and let stand for 5 minutes or until cheese is melted.
  • Yield: 6 servings.
Nutrition Facts: 1 serving equals 378 calories,
© Taste of Home 2013

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Makeover Mediterranean Chicken & Beans (continued)

Nutrition Facts: 20 g fat (7 g saturated fat), 102 mg cholesterol, 690 mg sodium, 15 g carbohydrate, 4 g fiber, 33 g protein.
© Taste of Home 2013