Baked Boneless Chicken Breast

Catherine Cappiello Pappas


This is a delicious and easy meal for the weekends!

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10 Min
45 Min


3 lbs. boneless chicken breast
15 oz. can cannellini beans – drained
for the brine:
1 tsp. ground cloves
1 tsp. sugar
1 tsp. salt
1 tsp. ground cumin
1 tsp. garlic powder
water to cover the chicken
for the sauce:
2 green tomatoes
3 cloves of fresh garlic
¼ cup italian parsley
¼ cup fresh basil
1 small red onion
3-4 tablespoons olive oil
½ tsp. ground cumin
½ tsp. salt
½ tsp. sugar
juice of ½ lime

How to Make Baked Boneless Chicken Breast


  • 1Combine all of the ingredients for the brine in a soup pot. Add the chicken and fill with water to cover the chicken.

    Place in the refrigerator for 2-3 hours covered.

    Combine all of the ingredients for the sauce in a food processor and process until smooth.

    Preheat Oven 350 degrees:

    Remove the chicken from the brine and place in a heavy sauce pot.

    Top with the sauce from the food processor and cover.

    Bake 40-45 minutes or until the juices run clear at the thickest part of the meat.

    When chicken is cooked shred and add back to the sauce along with the drained beans.

    Serve this as is or over rice or noodles.

Printable Recipe Card

About Baked Boneless Chicken Breast

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tag: Healthy