This recipe is adapted from A Spoonful of Thyme. As soon as we got our assignment from the Secret Recipe Club last month I picked this as the dish I wanted to make and then Nicole said it was her turn to pick so I put the recipe aside. The other day Sam and I were in the mood for a new chicken dish so we decided to make this one. It was delicious with the lemon and oregano flavors and the longer it sat and the flavors got together the more delicious it was. The first night my husband said it was okay. The second time he had it as a leftover he said it was much better and he really enjoyed it. Just like stew or chili or spaghetti sauce. The longer it sits the better it gets so its perfect for a make-ahead meal.
4 chicken breasts
1/3 cup extra virgin olive oil
4 cloves garlic crushed
1 tsp paprika
1 tsp oregano
1 tsp ground cumin
1 tsp hot sauce
1 tsp kosher salt
2 medium lemons, very thinly sliced
2 - 15 oz cannelloni beans, rinsed and drained
2 pints cherry tomatoes, red and yellow
1/2 cup chopped parsley
Preheat oven to 450 degrees. Mix together the olive oil and all the spices in a small bowl. Rub each piece of chicken with about 2 tsp of the olive oil/spice mixture. Heat 1 tbsp olive oil in a large saute pan. Place the chicken in a heated pan and saute for several minutes until golden brown. Remove from pan and place in a large oven safe dish.
In a large bowl combine the remaining olive oil and spice mixture with the beans, tomatoes, lemon slices and 1/2 of the parsley. Stir gently to coat. Add this mixture to the baking dish with the chicken.
Roast until the chicken is cooked through, about 30-35 minutes. Sprinkle with remaining parsley.
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