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Easy Gluten Free Chicken Tuscany

Chicken breast, great northern beans, stewed tomato's with added turkey bacon.
Print Recipe Pin Recipe
Prep Time 25 days
Cook Time 30 days
Course Main Course
Servings 6
Calories 295 kcal

Equipment

  • 1 Large Skillet
  • 2 or 3 quart baking dish any deep baking dish will do
  • Tongs
  • Slotted spoon
  • Blender or food processor for blending the stewed tomatoes
  • Measuring cups
  • Measuring spoons
  • 1 Small bowl a small bowl to make the mixture for the salt and pepper rub

Ingredients
  

  • 6 Slices Bacon I used Turkey Bacon
  • 6 Skinless Boneless Chicken Breast
  • 1 1/2 cups Onion 2 small to medium onions
  • 2 14-16 oz Cans of Stewed Tomatoes including the juice I used Italian Style Stewed Tomatoes and placed in the blender for a few seconds to blend
  • 1 cup Gluten Free Chicken Broth Store bought chicken broth in a jar or carton
  • 2 15-16 oz Can of Cannellini Bean Or a Can of Great Northern Beans
  • 1 tbsp Extra Virgin Olive Oil I also sprayed my skillet with pam cooking spray
  • 1 tbsp Crushed garlic 1 to 2 cloves
  • 1/2 tsp Salt
  • 1/4 tsp Pepper
  • 2 tbsp Parsley Save to add on top of chicken recipe

Instructions
 

  • Cook Bacon in skillet on medium heat, turning over occasionally, until browned and crisp, about 8 minutes. Transfer bacon with a slotted spoon to paper towel to drain, reserving fat in the skillet
  • While bacon is browning, pat chicken with salt and pepper, mixture 1/2 tsp salt and 1/4 tsp pepper.
    Brown chicken in skillet over medium heat, turning over only once, 8 minutes total. Using tongs transfer chicken to baking dish.
  • Remove any excess fat except for 3 tablespoons from skillet. If you use( Turkey Bacon there wont be any fat so you'll need to add 1 tablespoon of extra virgin olive oil)
    Cook onions on low heat in skillet with a dash of salt, stirring until onions are lightly brown, about 10 minutes, Add bacon, crumbling pieces and toss, Stir in your blended stewed tomatoes, crushed garlic, 1 cup of chicken broth, bring to a boil, uncovered for 3 minutes, to marry all the flavors,. Add the beans and stir, bring to a simmer about 3 minutes
  • Add the mixture to the baking dish with chicken. Baked at 350 covered with foil for 10 minutes, remove cover, and bake an additional 20 minutes.
  • When done remove and sever over rice and add parsley !

Notes

Cook Bacon in skillet on medium heat, turning over occasionally, until browned and crisp about 8 minutes. Transfer bacon with a slotted spoon to paper towel to drain, reserving some fat in the skillet.
While bacon is browning, pat chicken with salt and pepper mixture, 1/2 tsp salt and 1/4 tsp pepper.
Brown chicken in skillet over medium heat, turning over only once, 8 minutes total. Using tongs transfer chicken to baking dish.
Remove any excess fat except for 3 tablespoons leaving in skillet. If you use( Turkey Bacon there will not be any fat so you'll need to add 1 tablespoon of extra virgin olive oil).
Cook onions on low heat in skillet with a dash of salt, stirring occasionally until onions are lightly brown, about 10 minutes, Add bacon, crumbling pieces and toss, Stir in your blended stewed tomatoes, crushed garlic, 1 cup of gluten free chicken broth,  bring to a boil, uncovered for 3 minutes, to marry all the flavors,. Add the beans and stir, if you smash the beans as you add them in it will thicken the sauce, bring to a simmer about 3 minute.
Add the mixture to the baking dish with chicken. Baked at 350 covered with foil for 10 minutes, and remove cover and bake an additional 20 minutes.
Remove and sever with rice sprinkle on parsley and a vegetable! This dish also serves well over mashed potatoes.