Snap beans are one of the many perks of summer gardens and CSA boxes. But like zucchini and squash, keeping up with the beans can be a challenge. This baked chicken with snap beans is a delicious one-dish meal. Tweak it to your taste or mood. The possibilities are limitless:
- Don’t stuff the chicken.
- Use a different cheese.
- Don’t use cheese.
- Use different herbs.
- Don’t use chicken, just cook the beans!
- Or maybe, just have a glass of wine and cheese and crackers. Cook tomorrow. 😉
If you are in the mood to cook, this is worth the effort.
Bake Chicken with Snap Beans
Ingredients
- 4 skinless boneless chicken breasts
- 1 lb (about 6 c) fresh snap beans* (OK to sub or include wax beans, I used both)
- 1 fresh tomato, sliced
- 3 tbsp olive oil
- marinade, (I used a tweaked version of my sour cream marinade)
- Grind the following together in a mini food processor.
- ½ c sour cream
- 2 tbsp olive oil
- 4 cloves garlic
- ¼ c mango salsa (for sweet and hot)
- 1 tbsp chipotle pepper adobo sauce
- 3 tbsp fresh oregano
- Grind the following together in a mini food processor.
- cheese stuffing
- Grind the following together in a mini food processor.
- ½ c cheese (I used quesadilla cheese, but you can sub other cheeses: e.g., mozzarella, feta, cream)
- 1 clove garlic
- fresh oregano (OK to sub other fresh or dried herbs)
- Grind the following together in a mini food processor.
- bread crumbs
- Grind the following together in a mini food processor.
- 1.5 c panko bread crumbs (OK to sub regular bread crumbs but panko tend to be crispier)
- 1 clove garlic
- 1 tbsp oregano
- Grind the following together in a mini food processor.
Process
- Marinate chicken.
- Beans
- Remove ends and strings from beans.
- Steam beans for about 5 minutes (or blanch). This is optional, but I like to do it to make sure I don’t have any tough beans.
- Prepare cheese stuffing and bread crumbs.
- Toss strained beans in about 1 tbsp of olive oil.
- Sprinkle 1 c of bread crumbs on beans, and toss.
- Arrange beans in a 9X12 Pyrex pan and set aside.
- Back to chicken
- Slit each chicken breast to create a pocket.
- Stuff each breast with 3-4 tbsp of cheese stuffing.
- Heat 1 tbsp oil in frying pan.
- Sear chicken for 2-3 minutes on each side, careful to keep the stuffing in the cavity.
- Assembly
- Arrange chicken on top of beans.
- Add tomato slices on top of chicken.
- Sprinkle remaining bread crumbs over chicken.
- Drizzle last tbsp oil over chicken.
- Bake for 30 minutes or until bread crumbs are golden brown.
- Enjoy!
*NOTE: snap = green = string: all the same thing.
© Copyright Pennie Nichols. All Rights Reserved. 2016
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