The REAL chef Nathan Diogo shows us how to prepare herb seared chicken breast with white bean chorizo cassoulet (this is a meal he makes for the RSL players. It's healthy and they like it!)
4 boneless skinless chicken breasts
2 (16oz) cans northern white beans
8 oz chorizo
½ cup diced onion
½ cup diced red bell pepper
¼ cup diced carrots
1 tsp. chopped rosemary
1 tsp. chopped thyme
2 cups chicken stock
3 tsp. chopped garlic
1 cup oil
In a mixing bowl combine oil, 1 tsp garlic, rosemary, and thyme. Mix well. Add in 4 chicken breasts. Cover and place in refrigerator for 30 minutes.
Seared Chicken Breasts:
Place marinated chicken breasts in a hot sauté pan cook 3 to 4 minutes on both sides. Place in a 350 degree oven for 8 minutes or until the internal temperature reaches 165 degrees.
White Bean Cassoulet:
In a hot sauté pan place 1 tsp oil, chorizo, onion, bell pepper, carrots, and garlic. Cook for 5 minutes. Add in chicken stock and white beans. Salt and pepper to taste. Simmer for 15 minutes.