Rosemary Chicken with White Beans

Ingredients

• 0.5 teaspoon pepper black divided freshly ground
• 16 ounce navy beans rinsed drained canned
• 1 large egg white lightly beaten
• 1.5 tablespoons rosemary fresh divided minced
• 3  garlic cloves minced
• 3 tablespoons italian-seasoned breadcrumbs 
• 2 teaspoons olive oil 
• 0.5 teaspoon salt divided
• 24 ounce chicken breast halves boneless skinless
• 1.5 cups tomatoes fresh chopped ( 2 medium)
• 1 teaspoon water 

Equipment

• frying pan

Directions

1. Combine breadcrumbs, 1 1/2 teaspoons rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.
2. Combine egg white and water in a shallow dish.
3. Place each chicken breast in egg white mixture, allowing excess to drip back into dish. Dredge chicken in breadcrumb mixture.
4. Heat oil in a large nonstick skillet over medium heat.
5. Add chicken; cook 6 to 7 minutes on each side or until chicken is done.
6. Transfer chicken to a plate. Set aside and keep warm.
7. Add garlic to pan; cook, stirring constantly, 30 seconds. Stir in beans, tomato, 1 tablespoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium heat 2 minutes or until thoroughly heated.
8. Spoon bean mixture onto serving plates and top with chicken.