Rosemary Chicken Breast with White Bean, Tomato and Kale
Feb 3, 2012
Recipe courtesy of Chef Sal DiPlama of the Pennsylvania Hospital
While herbs are used nowadays to introduce bursts of flavor into any dish, they were once known for their wide range of medicinal purposes. This month's Friday Arts: Art of Food segment explores Pennsylvania Hospital's "Flowers to Pharmacy" exhibition in their historic Pine Building. The hospital is home to the Physic Garden which was designed to showcase common plants used by early physicians as treatment. We also visit their Historic Library & Portrait Gallery which features an exquisite collection of botanicals reference books from as early as the 18th century. As part of the exhibition's lecture series, we hear from the hospital's executive chef, who aims to elevate hospital food to a higher standard of taste and health, in addition to a class by herbalist Maia Toll about the role of herbs in medicine today.
Photo Credit: Flickr
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Ingredients
- 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
Instructions
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Heat oil on medium heat in a large skillet. Saute garlic and onions for 3-4 minutes.
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Add chicken and cook until no longer pink on the outside. Add kale and cook until wilted.
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Pour tomatoes and beans into skillet and stir and simmer for 10 minutes.