Chicken Saute Mediterranean

Are you ready for another recipe...finally! I am. For the first time in a long time, last night I felt like trying something totally new. I was looking at the menu on my fridge and not wanting anything on it. So, I pulled out my Light Cooking Book and looked for a recipe that sounded yummy and that I had the ingredients for. This is what I found. Let me tell you, it smelled heavenly while it was cooking. The Italian herbs and garlic made my mouth water! My kids wouldn't touch it (what else is new) and I didn't get a chance to get my hubby's input. He ate it all though.

It was easy to make and like I said smelled heavenly. The taste was good and bold as well. I liked it, but would not eat it every week. Maybe a special occasion, company night, or once every two months. That kind of thing. :) Does that even make any sense? Well, anyway, here it is!

Chicken Saute Mediterranean

* 1 1/4 pounds skinless, boneless chicken breasts
* 1 1/2 teaspoons dried Italian herb seasoning
* 2 teaspoons olive oil
* 1 to 2 cloves garlic, minced
* 1 1/2 tablespoons chopped sun-dried tomatoes
* 1 can (8 ounces) whole tomatoes, un-drained (I used a 15 ounce can of diced tomatoes)
* 1 can (16 ounces) great Northern or cannellini beans, drained and rinsed (I used left over dried brown beans that I had made for another recipe. I used about 1 1/2 cups)

1. Sprinkle breast halves with salt and pepper. Press herbs into chicken.
2. In a large non-stick skillet over med-high heat, heat oil. Add chicken and brown 2 minutes on each side.
3. Add garlic and sun-dried tomatoes (the one ingredient I didn't have) and cook and stir for 1 minute more.
4. Stir in canned tomatoes, including liquid, and the beans. (I think it would look more "Mediterranean" with the white beans.) Reduce heat to med-low, cover and simmer 15 to 20 minutes until chicken is cooked through.
5. Serve chicken breast with the tomatoes and beans spooned over the top. I also topped them with a little Parmesan cheese.

Serves: 5-6, 208 calories, 4 g fat, 66 mg cholesterol, 301 mg sodium
From Light Cooking pg 204. See sidebar for book link.

NOTE: After posting this I realized there is no link for the cookbook. I tried to search for a link and couldn't find anything to link to. Maybe the book is out of print? It isn't that old, 1994 by Publications International. There are some books for sale on Yahoo and E-bay, but they don't have photos so I don't know if they are the same book. I'd try your local library first.