I really enjoyed this recipe & the fact that my 2 girls (2 & 10 months) could not get enough of the beans was a big plus for me. I actually think that my 2 year old ate more beans than she did chicken that night.
Serves 4
4 oz fresh mozzarella cheese, thinly sliced
1 lb boneless chicken cutlets
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1 cup fresh pre-sliced mushrooms
1 bag fresh baby spinach leaves (5–6 oz)
1 (14.5-oz) can Italian-style diced tomatoes (drained)
Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes on one side or until lightly golden.
Turn chicken, add remaining ingredients (except cheese) and cover; cook 4–5 minutes or until chicken is 165°F.
Remove pan from heat. Top chicken with cheese and cover; let stand 2–3 minutes to melt cheese. Serve.
Italian Beans
Serves 6
1/2 cup roasted red peppers (sliced)
3 fresh basil leaves (chopped)
2 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
2 (15-19-oz) cans cannellini beans (drained; rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper
Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add garlic, peppers, and remaining ingredients (except basil); cook and stir 8–10 minutes or until beans are thoroughly heated.
Stir in basil and reduce heat to low; cook 1–2 more minutes or until fragrant. Serve
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