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Roasted Chicken Breasts with White Beans and Spinach Recipe

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This recipe for Roasted Chicken Breasts with White Beans and Spinach is from Pots & Pans Cooking Club Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


2 chicken breast halves, boneless with skin on (about lb each)
1 15-ounce can white beans, rinsed and drained
2 cups spinach, loosely packed
cup white wine
- cup chicken stock
fresh lemon juice, to taste
3 fresh sage leaves (optional)
olive oil for brushing chicken
salt and pepper, to taste
lemon slices for cooking (optional) and for serving

Preheat your oven to 375F. In the meantime, brush the chicken pieces with olive oil and season with salt and pepper. Place the oiled and seasoned chicken pieces in a cast iron skillet or other oven-safe pan. I placed mine on top of a few lemon slices and threw in some sage leaves to add a little flavor but you can omit this step.
Roast the chicken breasts for 35-45 minutes, depending on the size of the pieces (for crispier skin, I broiled the breasts for just a minute or two until they were golden).
When the breasts are cooked, remove them from the pan and set them aside. Remove the lemon slices, too, if you used them and place the pan on the stove top. With the heat turn up to high, add the wine to loosen any bits that have stuck to the pan. Cook until the wine is almost completely gone, about two minutes.
Add the stock, white beans and spinach to the pan. Cover and cook until beans are hot and the spinach wilted, about two minutes. Squeeze a little lemon juice and sprinkle a little salt and pepper, to taste. Add back to the pan any chicken juices that collected on the plate.
Divide the bean and spinach mixture between two plates and top each with a chicken breast. Serve with more lemon slices.




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