Recipe--Chicken with Roasted tomatoes, shallots and white beans....

Hi all!
  Anybody else a Robin Miller fan?  I just love her show, "Quick Fix Meals"!  She shows you how to make a meal fast, while making extra at the same time for another meal later in the week.

  Makes for some fast meals when you are in a hurry, or just not in the mood to stand in the kitchen for what seems like an eternity!  Here is one of her meals that we enjoyed last night.

Chicken with Roasted Shallots, Tomatoes and White Beans

Recipe courtesy Robin Miller, 2007

Ingredients

• Cooking spray
• 6 boneless skinless chicken breast halves (about 5 ounces each)
• Salt and freshly ground black pepper
• 4 to 6 shallots, cut into 1-inch pieces
• 2 cups grape or cherry tomatoes, halved
• Olive oil
• 1 (15-ounce) can white beans, drained
• 1 1/4 cups reduced-sodium chicken broth, divided
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons freshly chopped parsley leaves

Directions

Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.

Season both sides of chicken with salt and black pepper and place in prepared pan. Arrange shallots and tomatoes around chicken (or on a second baking sheet that's been coated with cooking spray). Toss with olive oil and season with salt and black pepper. Roast 30 minutes, until chicken is golden brown and cooked through and vegetables are tender.

Set aside 2 chicken breast halves for primavera.

In a large skillet, combine beans, roasted shallots and tomatoes, 1 cup of the broth, thyme, and oregano. Set pan over medium-high heat and bring to a simmer. Add chicken and simmer 1 minute to heat through. Remove from heat and top with parsley.

I forgot to add the parsley before I snapped a picture, and we had already dived in by the time I thought of it. Grrr! :)  Anyway, it was delicious.  Definitely, warm comfort for a fall evening.  Next time, I will make a side salad or something to go with it for some green.  

Enjoy!

Jennifer