4 medium chicken breasts cut in to bite size pieces
1 quart chicken broth
1 tsp freshly ground pepper
2 - 15 ounce cans cannellini beans, rinsed and drained
1 - 14.5 ounce can diced tomatoes, drained
3 TBSP finely chopped fresh rosemary, divided
1 TBSP good balsamic vinegar
1 cup low fat shredded mozzarella cheese, divided
1 tsp kosher salt
2/3 cup whole wheat panko, pulsed a few times in food processor
Poach chicken in broth for 10 minutes.
Drain and set aside.
Preheat oven to 375 degrees.
Mix beans, tomatoes, 2 TBSP rosemary, vinegar, salt and pepper together. Add chicken and ½ of cheese.
Spray casserole dish with cooking spray.
Add chicken and veggie mixture.
Mix panko, remaining rosemary, and remaining cheese together and sprinkle over top of casserole.
Bake for 20 minutes or until bubbly and warmed through.