1 pound Perdue Chicken Breast Cutlet
1 can Progresso Cannellini Beans
1 can Hunt's Fire Roasted Diced Tomatos
1/4 cup Kraft 100% Grated Parmesan & Romano Cheese
2 tsp Rosemary, dried
2 tsp Minced Garlic
1 tsp Pepper, black
2 tsp Poultry Seasoning

You could use any thin sliced chicken or turkey
You could use white navy or great northern beans

1. Pound culets to about 1/4 inch thickness and cut into 2 inch pieces
2. Season culets
3. Using a non-stick skillet cook culets 2 to 3 min per side or until cooked though, remove from skillet and place on plate
4. in same skillet place beans, tomatoes bring to a boil then reduce heat and simmer for about 5 minutes.
5. Plate 4 oz of chicken on plates, then pour a cup of bean and tomato mix on top of chicken, then finish off with 2 teaspoon of grated parmesan & romano cheese

Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user GOTTAHAVEINK.

 

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