Servings: 4 to 6
- 1/3 cup extra virgin olive oil
- 3 cloves minced garlic
- 2 tablespoons lemon juice
- 4 sprigs fresh oregano leaves
- 4 sprigs fresh tarragon leaves
- 4 sprigs fresh basil leaves
- 4 sprigs fresh parsley
- 2 sprigs fresh rosemary leaves
- Ground pepper to taste
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 teaspoons olive or canola oil
- 1/2 medium red onion, thinly sliced
- 1 1/2 cups cooked white cannellini beans
- Salt and pepper to taste
To prepare the Toscana marinadeIn a food processor or blender, place the olive oil, garlic, lemon juice, leaves of oregano, tarragon, basil, parsley and rosemary and pepper. Blend all ingredients well until a smooth bright green paste is formed. You may add a few spoonfuls of water to help this process if the mixture looks too thick. You may also make the marinade using an immersion blender.
Marinate the cubed chicken with the Toscana marinade for at least 2 hours or overnight in the refrigerator if possible.
Heat the olive oil in a large pan over moderate heat until hot, for about 2 minutes. Add the cubed chicken and allow to brown lightly without stirring initially. Begin turning the chicken after 3 minutes and add the onion. Sauté for 2 minutes until the onion begins to soften. Add the white cannellini beans and continue to cook for 2 minutes longer until the chicken is cooked through and a light sauce forms around the chicken pieces. Season to taste with the salt and pepper.
This dish can be enjoyed hot from the pan, room temperature or the day after cooking, served chilled. It also makes a flavorful sandwich filling stuffed into a loaf of semolina bread and drizzled with extra virgin olive oil.