Pantry Chicken and Beans

• 1 teaspoon Extra Virgin Olive Oil
• 1 can (14.5 Oz. Size) Black Beans, Drained And Rinsed.
• 1 can (14.5 Oz. Size) Kidney Beans, Drained And Rinsed
• 1 can (14.5 Oz. Size) Navy Beans, Drained And Rinsed
• 1 can (14.5 Oz. Size) Diced Tomatoes, Slightly Drained
• 1 pinch Crushed Red Pepper
• 2 teaspoons Anchovy Paste
• 13 cups Chopped Kalamata Olives
• 3 cloves Garlic, Minced
• 1/2 cups Cherry Tomatoes
• 12 whole Chicken Breast Tenders
• 1 pinch Coarse Salt And Freshly Ground Pepper
• 1/2 cups Freshly Grated Parmesan
• 1/4 cups Parsley, For Garnish

1. Preheat oven to 350 degrees F. Oil the inside of a 9x13 baking dish.
2. Dump the beans in.
3. Then dump the canned tomatoes on top.
4. Sprinkle with the crushed red pepper, followed by the anchovy paste dollops, the chopped olives, garlic and cherry tomatoes.
5. Toss it about with your fingers to get it all combined.
6. Throw it in the oven for 25 minutes and bake until the cherry tomatoes start to soften and burst a tad.
7. Top with chicken tenders, season with salt and pepper and throw back in the oven for 30 minutes.
8. If you need to flip it to broil for a couple of minutes, thats fine.
9. Sprinkle with grated parmesan and parsley.
10. Serve her up and eat!

olive oil, black beans, kidney beans, beans, tomatoes, red pepper, anchovy paste, olives, garlic, cherry tomatoes, chicken, salt, freshly grated parmesan, parsley

Taken from tastykitchen.com/recipes/main-courses/pantry-chicken-and-beans/ (may not work)