Baked Chicken with Snap Beans

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
  • 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)
  • 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

ProcessBaked Chicken with Snap Beans

  • 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.
  • AssemblyBaked Chicken with Snap Beans
    • 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

About Pennie Nichols

This little corner is dedicated to some of the things that interest me and to those of you who share those interests about relationships, travel, cooking, gardening, canning, jewelry, and writing. I’ll throw in some recipes and stories for your reading pleasure.

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