Red-pepper Lemon Chicken

Ingredients

• 0.3 tsp pepper black freshly ground
• 15 oz .5 can cannellini beans rinsed drained canned
• 32 oz boned skinned chicken breast halves 
• 3  garlic cloves minced
• 1 tablespoon juice of lemon 
• 1  lemon zest shredded
• 0.5 cup chicken stock see reduced-sodium
• 2 tablespoons olive oil 
• 0.3 cup freshly and parmesan shredded finely
• 0.5 teaspoon pepper flakes red
• 7 oz roasted peppers red drained sliced
• 0.5 tsp salt 
• 2 large shallots minced

Equipment

• bowl
• frying pan
• oven

Directions

1. Preheat oven to 37
2. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking.
3. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over.
4. Add shallots and garlic to pan with chicken, stirring occasionally so garlic doesn't burn, until shallots are soft and translucent, 3 to 4 minutes.
5. Add chicken stock, roasted red peppers, cannellini beans, 1/2 tsp. salt, 1/4 tsp. pepper, and red pepper flakes and cook until mixture begins to boil, about 1 minute.
6. Cover pan and put in oven.
7. Bake 14 to 16 minutes, or until chicken is just cooked through (cut to check).
8. Transfer chicken to a plate.
9. Season roasted red pepper-cannelini bean-stock mixture with salt and pepper to taste and stir in lemon juice and zest. Divide vegetables among 4 rimmed plates or shallow pasta bowls, top each with a piece of chicken, and spoon sauce over all.
10. Garnish with parmesan.