No Reviews
You must be logged in to post a review.
Pioneer Woman’s “Spicy Lemon Garlic Shrimp” recipe made me DROOL, but I really needed a chicken dish. So, I decided to use that recipe as a jumping off point and experiment (quakes of fear from the family). We like lots of heat, so I added LOTS more spice; we never have fresh parsely on hand, so I replaced it with rosemary & tarragon ’cause I like those flavors. The beans were added to provide a side dish. Family verdict: YES!
1. Preheat oven to 375F. Find your 9x13x2-in baking dish.
2. Drain and rinse your beans. Spread in the bottom of your baking dish. (You can use any white bean – cannellini, Great Northern, white kidney, or navy beans).
3. Rinse and dry your chicken breasts. Cut chicken breasts into smaller pieces – whatever your size preference. Nuggets or strips – I don’t recommend using whole breast pieces as they don’t seem to absorb the flavor as well.)
3. Layer chicken pieces over the beans in the baking dish.
4. Place the remaining ingredients (cold butter, lemon juice, salt, red pepper, rosemary, tarragon and garlic) in the bowl of your food processor fitted with the metal blade.
5. Pulse until VERY thoroughly combined, stopping occasionally to scrape down the sides of the food processor bowl.
6. Time to get your hands buttery! Using your hands, pinch off dabs of butter mixture and dot all over the beans and chicken in the baking pan.
7. Bake in 375F oven for 25-30 minutes, or until chicken is done.
8. Using a slotted spoon, transfer chicken and beans to serving dish. Pour a little of the butter from the pan over the beans and chicken.
How to use the remaining butter? You are limited only by your imagination. Here are a few suggestions:
1) Dipping sauce for some crusty rolls or bread.
2) Nuke one of those microwave broccoli bags and pour some of this butter over it – AWESOME!
3) Use as the butter for your baked or mashed potatoes.
NOTES: You can adjust herb and spice amounts to your personal preferences.
– more than 1 teaspoon of crushed red pepper is really spicy to most people. If you’re not sure, start with between 1/4 and 1/2 teaspoon of the crushed red peppers.
– I find tarragon seems to enhance the lemon flavor of the dish. If you’re worried about too much lemon flavor, cut back on both the lemon and the tarragon.
No Comments
Leave a Comment!
You must be logged in to post a comment.