Submitted by: Marlys and Glenn
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The Whole Foods Market Cookbook has quickly become one of our favorites. The recipes combine enough fresh, interesting ingredients with simplicity to make it fun AND rewarding (as in, not too much time) to cook a good meal.
A nice touch, all of the recipes in this cookbook have some nutritional information for the recipe. This chicken dish, which we really like, has 340 calories per serving (90 from fat, of which 20 are saturated fat); 130 MG of cholesterol; and 250 MG of sodium. More than you wanted to know?
OK. Just enjoy it.
The Toscana Marinade
1/3 cup extra-virgin olive oil
3 cloves garlic, minced (about 1 ½ teaspoons)
1/8 cup lemon juice
4 sprigs fresh oregano leaves
4 sprigs fresh tarragon leaves
4sprigs fresh basil leaves
4 sprigs parsley
2 sprigs fresh rosemary
Freshly ground pepper to taste
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1/8 cup olive oil
½ medium red onion, thinly sliced
1-½ cups cooked white cannellini beans
Salt and freshly ground pepper to taste
In the bowl of a food processor or in a blender, place the olive oil, garlic, lemon juice, leaves of oregano, tarragon, basil, parsley, rosemary, and the pepper. Blend all ingredients well until a smooth bright green paste is formed. You may add a few spoonfuls of water to help this process if the mixture looks too thick. You may also make the marinade using an immersion blender.
Marinate the cubed chicken in the refrigerator with the marinade for at least 2 hours, or overnight if possible.
Heat the olive oil in a large pan over moderate heat until hot, about 2 minutes. Add the cubed chicken, and allow it to brown lightly without stirring initially. Begin turning the chicken after 3 minutes, and add the onion. Saute for 2 minutes, until the onion begins to soften. Add the white cannellini beans, and continue to cook for 2 minutes longer, until the chicken is cooked through and a light sauce forms around the chicken pieces. Season with salt and pepper.
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