Deliciously lemony. To get a real lemon flavor I brushed the chicken breasts on both sides with olive oil and some preserved lemon paste. The cannellini beans were mixed with some finely chopped shallot and parsley and tossed in lemon juice and olive oil. The chicken slices were moistened with their jus.
Pre-heat oven to 350 degrees F
2 chicken breasts
1 tbsp. olive oil
1 tbsp. preserved lemon paste
1 can of cannellini beans
1/2 shallot – finely chopped
1 tbsp. parsley – finely chopped
Juice of 1/2 a lemon
3 tbsp. olive oil
Place the chicken breasts in an ovenproof dish and brush on both sides with the oil and preserved lemon paste. Depending on the size of the chicken breasts, cook for 30 – 45 minutes. Remove from oven, slice the breasts and pour over some jus.
While the chicken is cooking prepare the cannellini bean salad. Combine beans, shallot and parsley in a bowl, pour over the lemon juice and oil and toss well together.