Recipe by Sargento®
"Flavorful chicken and arugula salad, topped with Reduced Sodium Cheddar cheese, makes for a perfect quick spring meal."
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paprika, preferably smoked
1 1/4 teaspoons
dried rosemary, crushed, divided
freshly ground black pepper, divided
4 (4 ounce)
boneless, skinless chicken breast halves, pounded to an even 1/2-inch thickness
finely chopped red bell pepper
1 (16 ounce) can
no-salt-added navy or great northern beans, rinsed, drained
loosely packed baby arugula, watercress sprigs or baby spinach leaves
white wine vinegar or white balsamic vinegar
SARGENTO® Reduced Sodium Mild Cheddar Cheese
Interesting idea, good flavors, and it made a nice meal. But the cheese was really off-putting. I know it was submitted by Sargento, but it really didn't fit this recipe. I can see non-melted cheese on fresh greens as a salad item, or melted cheese with beans as a side dish, but I can't justify it with the arugula and beans. So unfortunately for Sargento, if you take the cheese out it's pretty good. But I'll make it up to them by saying that Sargento is actually a good product when it's called for, and I prefer them to the other brands of cheeses.
This was a really nice dinner. I had turkey breast cutlets on hand and used those. Other than that, I added a few slices of red onions that I had leftover. It was a meal that I will definitely eat again - thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Rosemary Chicken on Navy Bean, Cheddar and Arugula Salad
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 164
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