Summary

Ingredients

• 4 chicken breast fillet (s)
• 2 tablespoon oil (olive oil)
• 2 cans kidney beans
• 1 onion (s)
• 2 cloves garlic
• 3 teaspoons tomato paste
• 125 ml chicken broth, (from the glass)
• 200 g cream, (e.. Landliebe cream)
• 1 bunch parsley
• 50 g cheese (country cheese, e.. Landliebe)
• salt
• pepper
• Cayenne pepper
• Fat, for the shape

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Instructions

1. Wash the meat, pat dry and fry vigorously in hot oil. Cover and let stand over low heat for 10 minutes. Rinse kidney beans in a colander. Peel the onion and garlic, finely chop the onion. Take the chicken breasts out of the pan, season with salt and season with cayenne pepper. Sauté the onions in the remaining frying fat and squeeze the garlic. Add the beans, tomato paste and stock and cook for 10 minutes. Wash the parsley, chop finely, mix with the beans with salt and pepper. Grease the baking dish, pour in the beans, put the chicken breasts on top. Mix the cream with the cheese, pour over it. Baked in the oven at 200 degrees for about 25 minutes.