–baby butter beans (dried; soak overnight)
–salt and pepper
–whole wheat muffins (one-half for each sandwich)
–2 chicken tenderloins or breast strips (for 2 sandwiches)
–garlic & herb breadcrumbs (boxed)
–basil (fresh if possible)
–feta cheese (half a small container)
–tomato (divided: 2 thick slices; 1 slice, chopped)
–chickpeas (garbanzo beans, one-half can)
1 – Place two-thirds cup of baby butter beans in a slow cooker. Add 2 and one-half cups of water. Season with Bac’n pieces, olive oil, and one-half teaspoon of salt. Cook in the slow cooker for 6 hours. When finished, keep on warm setting until time for dinner.
2 – Break apart half a bunch of bibb lettuce into bite-sized pieces. Place in a mixing bowl. Chop 1 slice of tomato. Add one-half can of chickpeas. Pour, to taste, Caesar dressing in the bowl. Stir well.
3 – Divide 1 muffin, and place in a covered baking dish. Spread a little mayonnaise on each muffin (this is optional). Place 1 thick slice of tomato on each muffin (be sure that tomato entirely covers the muffin, so that the muffin will not toughen as you cook). Top the tomato with salt, pepper, basil, and olive oil. Sprinkle with feta cheese (one-half container). Place 2 pieces of chicken in a plastic bag. Add olive oil, and cover the chicken well. Season with salt and pepper. Add garlic and herb breadcrumbs, generously, to the plastic bag. Shake well. Place the chicken atop the tomato muffin. Microwave on high for 4 minutes.
4 – Serve the salad as a first course. Then serve the chicken sandwiches hot, with the baby butter beans as a side.
–chicken caprese inspired by surfing the web; other recipes original.