Every year on Christmas Eve my Nana makes a traditional Italian dish of baccala and chickpeas. I created this for a quicker and less-expensive version. It's even better the next day!
Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
330 Calories
Recipe Instructions
Step 1
Heat 2 tablespoons olive oil in a large skillet over medium heat. Season the chicken with the rosemary on both sides; cook the chicken in the hot oil until browned evenly, 3 to 4 minutes per side. Remove the chicken from the pan and set aside.
Step 2
Pour 1 tablespoon olive oil into the skillet. Cook and stir the garlic in the hot oil until fragrant, about 1 minute. Add the tomato sauce, Italian seasoning, cayenne pepper, sugar, bay leaf, and red pepper flakes to the skillet; stir. Return the chicken to the skillet; cover and reduce heat to medium-low. Simmer until the chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes.
Step 3
Stir the garbanzo beans into the skillet; continue cooking until the beans are heated, 2 to 3 minutes more.
Ingredients
2 tablespoons olive oil
1 tablespoon olive oil
4 skinless, boneless chicken breast halves
1 ½ teaspoons white sugar
3 cloves garlic, minced
1 bay leaf
1 teaspoon Italian seasoning
1 (15 ounce) can tomato sauce
2 tablespoons dried rosemary
¼ teaspoon crushed red pepper flakes
½ teaspoon cayenne pepper
1 (15 ounce) can garbanzo beans, drained and rinsed
