Servings: 8
Serving size: one chop |
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1 pound dry navy beans, soaked, rinsed and drained
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2 large carrots, peeled
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2 medium onions, halved
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2 medium onions, halved
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1/2 teaspoon dried rosemary (or 1 tablespoon fresh)
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1/2 teaspoon dried thyme (or 1 tablespoon fresh)
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1 teaspoon pepper
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2 tomatoes, peeled, seeded and chopped
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3 whole chicken breasts, skinless (about 4-1/2 pounds)
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1 tablespoon garlic, minced
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¼ cup fresh parsley, minced
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- In a large sauté pan or stockpot, bring 2 quarts of water to a boil.
- Add beans, onions, carrots, bay leaf, thyme, rosemary and pepper.
- Reduce heat to simmer and cook, partially covered, for 45 minutes.
- Add tomatoes.
- Add chicken breasts and cook, partially covered, 45 minutes.
- Remove chicken breasts and debone; cut into 1/2-inch slices.
- Place sliced chicken back into bean/vegetable mixture.
- Remove carrots and onions with a slotted spoon, chop coarsely, and return to beans.
- Add garlic and parsley.
- Return heat to high and bring to a boil.
- Lower heat and simmer, uncovered, 5 minutes.
- Adjust seasonings if needed, remove bay leaf, and serve.
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| Nutrition Facts
Per Serving: Calories: 260; Carbohydrates: 39g; Fat: 2g; Cholesterol:
27 mg; Protein: 22g; Fiber: 7.9g; Sodium: 31mg
Food Exchanges: 2 1/2 starch/bread;
2 very lean meat
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