Calabrian-Style Chicken with Beans

Today’s recipe would be a great dish for entertaining or a easy weeknight dinner.  This is similar to foil dinners that I grew up with but it uses parchment paper.  You can also vary the spices and veggies for a different variation of the dish.  The possibilities are endless.  I am thinking it would be fabulous with pinto and black beans along with corn, roasted red peppers, cilantro, lime juice, and green chilies.  This is the last of the fun dishes I learned form Connie Gutterson while in Montana.

Calabrian-Style Chicken with Beans
  • 1 pound boneless, skinless chicken breast
  • Salt and pepper
  • 2 Tbsp olive oil
  • 2 Tbsp fresh oregano, minced
  • 2 Tbsp fresh thyme, minced
  • 2 Tbsp fresh flat-leaf parsley, minced
  • 1
  • each lemon, zest and juice
  • 1 pinch red chili flakes
  • 1 Tbsp capers
  • 1 can (15.5 ounces) Cannellini Beans, drained and rinsed (I prefer BUSH'S®)
  • 1 can (15.5 ounces) Red Kidney Beans, drained and rinsed (I prefer BUSH'S®)
  • 10 ounces broccoli florets, chopped
  • 2 Tbsp sun-dried tomatoes in oil, julienned
  • 1 cup canned artichoke hearts, drained and quartered
  • parchment paper
  1. Preheat oven to 400 degrees F.
  2. Cut chicken into ½-inch slices. Season with salt and pepper.
  3. In a large bowl, combine chicken slices with the remaining ingredients and toss to completely coat chicken with olive oil, fresh herbs and vegetables.
  4. Divide the chicken and vegetable mixture into 6 piles on 6 half sheets of parchment paper.
  5. In the center of each sheet, place the vegetable mixture then top with 2 slices of chicken. Crimp and fold edges of the paper to form a seal.
  6. Place the 6 packs on a baking sheet. Bake for 20–25 minutes. Remove from the oven and serve immediately. I like to serve them in the parchment packets.


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