Italian Recipe √ Italian Chicken and Chickpeas

Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!

Ingredients

• 2 tablespoons olive oil
• 4 skinless, boneless chicken breast halves
• 2 tablespoons dried rosemary
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 (15 ounce) can tomato sauce
• 1 teaspoon Italian seasoning
• ½ teaspoon cayenne pepper
• 1 ½ teaspoons white sugar
• 1 bay leaf
• ¼ teaspoon crushed red pepper flakes
• 1 (15 ounce) can garbanzo beans, drained and rinsed

Cooking Directions

1. Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
2. Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
3. Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.

Nutrition Facts

• calories330.2
• carbohydrateContent25.3 g
• cholesterolContent58.5 mg
• fatContent13.8 g
• fiberContent5.6 g
• proteinContent27.2 g
• saturatedFatContent2.3 g
• sodiumContent809 mg
• sugarContent5.8 g