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ROAST CHICKEN BREASTS WITH GARBANZO BEANS, TOMATOE
Contributed by: Theresa Bechtel
1â�„4 cup extra-virgin olive oil
4 cloves garlic, pressed
1 TBS smoked paprika
1 tsp. ground cumin
1â�„2 tsp. dried, crushed red pepper
1â�„2 cup plain yogurt
4 chicken breasts
1 (15 oz.) can garbanzo beans, drained
1 small container cherry tomatoes
1 cup fresh cilantro
Salt, to taste
Pepper, to taste
Preheat oven to 450 degrees.
Mix the olive oil, garlic, paprika, cumin and red pepper together. Mix one tablespoon of the spice mixture with the yogurt. Set yogurt mixture aside to serve with the meal. Use the remaining spice mixture for preparing chicken to cook.
Place chicken in a baking dish and rub with 2 tablespoons spice mixture. Add the remaining spice mixture to the beans, tomatoes and 1â�„2 cup cilantro; toss to coat. Pour bean mixture evenly around chicken. Sprinkle generously with salt and pepper and bake about 20 minutes or until chicken is done. Sprinkle with remaining cilantro, and serve with yogurt sauce.
(This recipe was contributed as part of a "Cook of the Week" feature.)