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Rosemary Chicken Breast with White Bean, Tomato and Kale
- 3 tsp olive oil
- 1/2 cup medium onion, chopped
- 2 cloves garlic, minced
- 1 lb. boneless, skinless chicken breast
- 1 bunch kale, stem removed and cut into ribbons
- 1 tomato, diced
- 12 oz. can of cannellini beans, rinsed and drained
- 1 sprig rosemary
- Salt and pepper to taste
Directions:View on PBS Food
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