Heat the oil in a skillet over medium-high heat. Season both sides of the chicken breasts with the granulated garlic, Italian seasoning and crushed rosemary. Cook the chicken breasts until golden brown on each side, 4 to 5 minutes per side.
Remove the chicken breasts to a plate, and pour the wine into the hot skillet. Bring to a boil, stirring to dissolve the browned bits in the pan. Boil until the wine has reduced by half.
Stir in the tomatoes, cannelini beans, carrots, wild rice, and garlic. Season to taste with salt. Push the chicken breasts into the mixture and cover. Bring to a simmer, and cook, stirring occasionally, until the chicken is no longer pink in the center, about 10 minutes.
Serve the chicken breast atop the sauteed vegetable rice mixture.
Feel free to add in some sliced baby portobello mushrooms. Use a good quality Pinot Grigio wine it makes a difference!