Rosemary Chicken with White Beans

Combine breadcrumbs, 1 1/2 teaspoons rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish.

Combine egg white and water in a shallow dish.

Place each chicken breast in egg white mixture, allowing excess to drip back into dish. Dredge chicken in breadcrumb mixture.

Heat oil in a large nonstick skillet over medium heat.

Add chicken; cook 6 to 7 minutes on each side or until chicken is done.

Transfer chicken to a plate. Set aside and keep warm.

Add garlic to pan; cook, stirring constantly, 30 seconds. Stir in beans, tomato, 1 tablespoon rosemary, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cook over medium heat 2 minutes or until thoroughly heated.

Spoon bean mixture onto serving plates and top with chicken.