Chicken with Roasted Shallots, Tomatoes and White Beans

Ingredients

• 15 ounce beans white drained canned
• 2 cups cherry tomatoes halved
• 1 teaspoon thyme leaves dried
• 1.3 cups chicken broth divided reduced-sodium
• 4 servings olive oil 
• 1 teaspoon oregano dried
• 2 tablespoons freshly parsley leaves chopped
• 4 servings salt and pepper black freshly ground
• 4  to 6 shallots cut into 1-inch pieces
• 30 ounces chicken breast halves boneless skinless

Equipment

• frying pan
• baking sheet
• oven
• roasting pan

Directions

1. Preheat oven to 400 degrees F. Coat a shallow roasting pan with cooking spray.
2. Season both sides of chicken with salt and black pepper and place in prepared pan. Arrange shallots and tomatoes around chicken (or on a second baking sheet that's been coated with nonstick cooking spray). Toss with olive oil and season with salt and black pepper. Roast 30 minutes, until chicken is golden brown and cooked through and vegetables are tender.
3. Set aside 2 chicken breast halves for primavera.
4. In a large skillet, combine beans, roasted shallots and tomatoes, 1 cup of the broth, thyme, and oregano. Set pan over medium-high heat and bring to a simmer.
5. Add chicken and simmer 1 minute to heat through.
6. Remove from heat and top with parsley.