pantry chicken and beans for a meal the other day, and this is a great way to use up some of your canned goods ;) This was an easy recipe, and everyone liked it, although Owen thought there were too many beans and he didn't like the tomatoes, which Aaron and I thought might be the best part. Aaron, Noah and I gave it an 8, and Owen gave it a 7, and the calories for 6 servings were 378 per serving.
1 t Olive Oil
1 can (14.5 Oz. Size) Black Beans, Drained And Rinsed.
1 can (14.5 Oz. Size) Kidney Beans, Drained And Rinsed
1 can (14.5 Oz. Size) Navy Beans, Drained And Rinsed
1 can (14.5 Oz. Size) Diced Tomatoes, Slightly Drained
1 pinch Crushed Red Pepper
2 t Anchovy Paste (I didn't use this, I just added a little more salt and garlic powder)
⅓ c Chopped Kalamata Olives (I used California olives)
3 cloves Garlic, Minced
½ c Cherry Tomatoes
6 whole Chicken Breast Tenders
1 pinch Coarse Salt And Freshly Ground Pepper
½ c Freshly Grated Parmesan
¼ c Parsley, For Garnish (I didn't use this)
Grease 9x13 pan, then place beans and canned tomatoes in the bottom. Cover with olives and spices, then season the chicken pieces and place on top of the chicken. Cook for about 40-50 minutes, or until chicken is done. Serve with parmesan cheese on top.