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1.
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Preheat oven to 375F.
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Find your 9x13x2-in baking dish.
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2.
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Drain and rinse your beans.
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Spread in the bottom of your baking dish.
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(You can use any white bean cannellini, Great Northern, white kidney, or navy beans).
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3.
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Rinse and dry your chicken breasts.
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Cut chicken breasts into smaller pieces whatever your size preference.
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Nuggets or strips I dont recommend using whole breast pieces as they dont seem to absorb the flavor as well.)
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3.
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Layer chicken pieces over the beans in the baking dish.
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4.
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Place the remaining ingredients (cold butter, lemon juice, salt, red pepper, rosemary, tarragon and garlic) in the bowl of your food processor fitted with the metal blade.
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5.
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Pulse until VERY thoroughly combined, stopping occasionally to scrape down the sides of the food processor bowl.
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6.
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Time to get your hands buttery!
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Using your hands, pinch off dabs of butter mixture and dot all over the beans and chicken in the baking pan.
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7.
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Bake in 375F oven for 25-30 minutes, or until chicken is done.
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8.
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Using a slotted spoon, transfer chicken and beans to serving dish.
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Pour a little of the butter from the pan over the beans and chicken.
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How to use the remaining butter?
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You are limited only by your imagination.
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Here are a few suggestions: 1) Dipping sauce for some crusty rolls or bread.
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2) Nuke one of those microwave broccoli bags and pour some of this butter over it AWESOME!
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3) Use as the butter for your baked or mashed potatoes.
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NOTES: You can adjust herb and spice amounts to your personal preferences.
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more than 1 teaspoon of crushed red pepper is really spicy to most people.
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If youre not sure, start with between 1/4 and 1/2 teaspoon of the crushed red peppers.
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I find tarragon seems to enhance the lemon flavor of the dish.
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If youre worried about too much lemon flavor, cut back on both the lemon and the tarragon.
