Looking for a FAST weeknight meal? And I mean FAST? This is it. This recipe is from Pillsbury Bake-Off Prize Winning Recipes, Collector's Edition, Volume 2. There are so many good recipes in this magazine. I adjusted the amount of balsamic vinegar in my version below as well as how I season the chicken.
Makes 4 servings at 1 1/2 cups each
Ingredients:
*cooking spray
*1 can (19 oz.) cannellini beans, drained and rinsed
*1 can (14.5 oz.) diced tomatoes with Italian herbs, drained
*1 package (6 oz.) refrigerated cooked chicken breast strips, cut into 1-inch pieces
*Olive Oil flavored cooking spray
*Italian seasoning
*1/2 Tablespoon balsamic vinegar
*1/2 teaspoon salt
*1 can (11 oz.) Pillsbury refrigerated original bread sticks
*2 cups (8 oz.) shredded Italian cheese blend (I use 2%)
*1/2 teaspoon dried basil
Directions:
Preheat the oven to 375 degrees. Spray a 13x9-inch glass baking dish with cooking spray. Place chicken in a medium bowl. Spray with olive oil cooking spray, and stir to coat. Sprinkle Italian seasoning on chicken, and stir to coat evenly.
In a large bowl mix the tomatoes, chicken, balsamic vinegar, and salt. Add the beans and mix gently.
Unroll the dough and separate into 12 bread sticks. Cut each bread stick into 4 equal pieces. Stir 1/4 of the bread stick pieces at a time into the bean mixture until all are mixed in. Stir in 1 cup of the cheese. Spoon the mixture into the baking dish, gently smoothing the top. Top evenly with the remaining cheese. Sprinkle with basil.
Bake 25-30 minutes or until bubbly and the top is golden brown.
*Note: I usually serve this with either oven-roasted asparagus or my garlic and white wine sauteed asparagus.
