Baked Boneless Chicken Breast
By: Lady Catherine ...
Published: Friday, October 18, 2013 - 11:42am

Ingredients




3 lbs. boneless chicken breast
15 oz. can cannellini beans – drained
For the Brine:
1 tsp. ground cloves
1 tsp. sugar
1 tsp. salt
1 tsp. ground cumin
1 tsp. garlic powder
Water to cover the chicken
For The Sauce:
2 green tomatoes
3 cloves of fresh garlic
¼ cup Italian parsley
¼ cup fresh basil
1 small red onion
3-4 tablespoons olive oil
½ tsp. ground cumin
½ tsp. salt
½ tsp. sugar
Juice of ½ lime

Preparation

1 Combine all of the ingredients for the brine in a soup pot.  Add the chicken and fill with water to cover the chicken. 2 Place in the refrigerator for 2-3 hours covered. 3 Combine all of the ingredients for the sauce in a food processor and process until smooth. 4 Preheat Oven 350 degrees: 5 Remove the chicken from the brine and place in a heavy sauce pot. 6 Top with the sauce from the food processor and cover. 7 Bake 40-45 minutes or until the juices run clear at the thickest part of the meat. 8 When chicken is cooked shred and add back to the sauce along with the drained beans. 9 Serve this as is or over rice or noodles.