Summary

Ingredients

• 4 port. Chicken breast fillet (s), about 125 g each
• 2 tablespoon olive oil
• Salt and pepper, black from the mill, cayenne pepper
• 2 cans kidney beans, 400 g each
• 1 large onion (s)
• 4 clove (s) garlic
• 3 tablespoon tomato paste
• 125 ml chicken broth
• 1 bunch parsley
• 200 g cream
• 50 g parmesan, freshly rated
• Fat for the baking dish

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Instructions

1. Rinse meat with cold water and pat dry. Heat the olive oil in a pan and fry the meat vigorously on both sides. Cover and let stand over low heat for about 10 minutes. Season well with salt, pepper and cayenne pepper, remove from the pan and set aside.
2. Drain the beans well in a colander. Fry the peeled and chopped onion in the remaining frying fat until translucent. Squeeze in the garlic. Add the beans, tomato paste and the broth and cook everything over low heat for 10 minutes.
3. Preheat the oven to 200 ° C (convection 180 ° C). Mix the chopped parsley into the beans. Season this mixture well with salt, pepper and cayenne pepper.
4. Put the beans in a greased baking dish. Put on meat. Mix the cream with the parmesan and pour over.
5. Gratinate in the oven for about 25 minutes until the surface is golden yellow.
6. Rice, baguette and a strong red wine can be served with it.