WKYT - Chef Walter - Recipes

Rosemary Chicken with White Beans Wednesday, August 3, 2011


6 boneless skinless chicken breast halves
1 TBSP canola oil
2 15 ½ oz cans great northern beans, rinsed and drained
1 cup sliced fresh carrots
1/2 cup sliced celery
2/3 cup Italian salad dressing
2 tsps dried rosemary, crushed
1/2 tsp salt
1 tsp pepper


In a large skillet, brown chicken in oil in batches on both sides. Place the beans, carrots and celery in a 5 qt. slow cooker; top with chicken. In a small bowl, combine the salad dressing, rosemary, salt and pepper; pour over chicken. Cover and cook on low for 5 or 6 hours or until a meat thermometer reads 170 deg.


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