4 (4 ounce) boneless skinless chicken breast halves
4 garlic cloves, minced
1 tablespoon minced fresh rosemary
1/2 teaspoon salt
1 (15 ounce) can white beans, rinsed and drained
1/2 cup sun-dried tomatoes, snipped
1 cup boiling water
1/2 cup chopped red onion
1 tablespoon olive oil
2 tablespoons fresh lemon juice
2 (14 x 12 inch) pieces of heavy-duty aluminum foil
Directions
Trim chicken breasts and pound to an even 1/2-inch thickness
Place chicken on one sheet of foil
Combine garlic, rosemary and
salt and sprinkle evenly over the chicken.
Place sun-dried tomatoes in a small bowl
Pour in the boiling
water and let stand 15 minutes
Drain, reserving 2 tablespoons
of the soaking liquid.
Stir together the beans, drained tomatoes and the reserved
liquid, red onion, olive oil and lemon juice
Spoon evenly over
chicken
Top with the second sheet of foil and fold the edges over
three times to seal the foil packet
Rotate in the Flat Standard
Basket for 20 minutes or until chicken is cooked through.
