Makes: 6-8 servings
What you need:
2 lbs boneless chicken breast
2 lemons
2 tbs extra virgin olive oil
1 lb white beans
1 white onion
4 gloves garlic
fresh thyme
2/3 cup chopped dill fronds
salt & pepper
To make:
1. Soak dried beans in a bowl overnight
2. Set the oven to 350 F
3. In a pot, heat the oil to medium and add garlic and onion - cook for 5-7 minutes
Garlic and onion should be tender
4. Add the beans and turn off heat
5. With one lemon, zest and juice the lemon...add all of this to the beans
6. Add salt and pepper to chicken and layer on top of beans
7. Add water in the pan just above the beans
8. Place thyme on top of chicken
9. Turn heat to high and allow the water to simmer
10. Place in oven for 1.5 hours
11. While it's cooking, make pesto...
You'll need:
4 cups mint leaves
1/3 blanched almonds
2 garlic cloves
1/4 cup olive oil
To make:
Blend in a food processor
12. As soon as chicken is done cooking (beans should be soft), remove the thyme
13. Remove chicken and place on a plate
13. Zest and juice the second lemon and add, as well as dill fronds into beans
14. Shred the chicken
15. Serve
