Chicken Cassoulet Recipe
- 1 (15.5 ounce) can low-sodium small white beans, drained and rinsed
- 4 boneless skinless chicken breast halves
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 6 ounces turkey kielbasa, sliced
- 1/2 (12 ounce) can reduced-sodium chicken broth
- 1 cup chopped onion
- 3/4 cup seasoned bread crumbs
- 1/4 cup chopped sun-dried tomatoes
- 2 tablespoons chopped fresh basil
- Preheat oven to 350 degrees F (180 degrees C). Spread half of the beans in a 2-quart (2-l) casserole.
- Season chicken on both sides with pepper. In a large skillet over medium heat, brown chicken in oil for 5 minutes, turning once. Transfer chicken to casserole. Top with kielbasa, remaining beans, and broth.
- In the same skillet, cook onion for 4 minutes, stirring to loosen any browned bits from the pan. Stir in bread crumbs, tomatoes, and basil; cook, stirring, for 2 minutes. Spread over beans, patting to create a thick crust. Cover and bake 10 minutes.
- Remove cover and bake 15 minutes, or until crust is browned. (Casserole can be frozen at this point. To serve, thaw in refrigerator first, then reheat in oven.)
