Chicken and green bean Ricotta bake
1 breast of chicken baked and diced (or one larger can of chicken breast)
1 can of whole green beans (they are the most tender)
1 cup part skim (or whole) Ricotta Cheese
1 cup shredded cheese, I use sharp cheddar
1 small can mushrooms
½ a medium onion
½ a medium green or red pepper
¼ -½ teaspoon diced garlic
Your choice of seasonings (I used Montreal Chicken and Zesty Mrs Dash)
In a large bowl mix together the ricotta, the shredded cheese and the eggs until well mixed.
In a sauce pan sauté the onions, bell peppers, and drained mushrooms in 1 teaspoon of Olive Oil until tender then toss in the garlic at the last minute to just barely brown. Add the cooked chicken to the vegetable mix and drain well and allow to cool a few minutes.
Add the vegetable mix to the large bowl with the cheese/egg mix and the green beans (I use whole because they are small and tender then slice the entire can’s worth a few times).
Stir the entire thing together and add the seasons of your choice
Place in an oiled baking dish and bake at 350* for 35 mins, check for doneness by sticking a butter knife into the mix, if it comes out clean allow to sit for 5 to 10 mins and serve, if not allow it to cook another 10 mins and retest.
Rosemary herb chicken and white beans
1 large chicken breast (sliced into strips) or 4 tenderloins
2/3rd cup low sodium chicken broth (I use Pacific Organic)
2 teaspoons olive oil
1 teaspoon dried rosemary crumbled
Mrs Dash Zesty or Montreal Chicken (lower sodium)
½ a diced onion
½ a diced bell pepper
1 can of white beans rinsed
Pour the broth and the oil with garlic salt and spice blend to taste in the bottom of a medium baking dish then dip the chicken in broth mix to get it moist all over. Sprinkle the chicken with the rosemary and a little bit more of the spice blend then place in a 350* oven for 15 mins.
While the chicken is cooking use a dash of olive oil to sauté the onion and pepper until tender and mix with the drained beans.
At 15 mins add the white beans and veggies to the chicken and broth. Turn the chicken over so it is on top of the beans and the beans and veg are in the broth mix, bake another 10 mins and test to make sure the chicken is done, if need be (if your chicken is thicker) cook for 5 to 10 more mins.
Dice the chicken strips into small bites and serve with the beans and the small amount of broth mix from the bottom, if you wish to make a soup out of this dish add 2 cups of broth to the first step.
One of these days I will get a good photo of my food.