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Jan K. Overweel

Bone in Skin on Chicken Breasts with White Beans and Tomato Sheet Pan Dinner

Prep: 5 min Cook: 25 min

Weeknight meals have never been so simple! A can of EMMA Cannellini Beans, a can of EMMA Italian Peeled Tomatoes, some EMMA EVOO and a few chicken breasts are the secrets to this quick and easy dish.



Preheat oven to 400 ° F

Line a half sheet pan with aluminium foil. Add the beans, tomatoes, and garlic to the pan, drizzle with half the EVOO and spread the ingredients out evenly. Season with a little salt and pepper. Season the chicken separately with the remaining EVOO, salt, and pepper. Nestle the chicken breasts around the bean mixture and place in the oven until they’re cooked through and golden brown, approximately 25 minutes. Pop the now roasted garlic out of it’s cloves and then place the pan in the middle of your dinner table and enjoy!

by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.