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🍽️ Chicken Kidney Bean Gratin

685 kcal · 30 min · 4 servings

Ingredients

• 4 chicken breast fillets
• 2 tbsp olive oil
• 2 cans kidney beans
• 1 onion
• 2 garlic cloves
• 3 tsp tomato paste
• 0.125 l chicken broth (from a jar)
• 200 g whipping cream
• 1 bunch parsley
• 50 g grated parmesan
• salt
• pepper
• cayenne pepper
• fat (for the dish)

Instructions

1. 1. Rinse the meat under cold running water and pat it dry with a kitchen towel.
2. 2. Heat oil in a large pan and sear the meat on all sides until browned.
3. 3. Reduce the heat to low, cover the pan, and let the meat cook through for 10 minutes.
4. 4. Remove the chicken breasts from the pan and place them on a plate.
5. 5. Season the chicken breasts with salt and cayenne pepper.
6. 6. Drain the kidney beans in a colander and rinse them briefly.
7. 7. Peel the onion and the garlic.
8. 8. Finely chop the onion.
9. 9. Press the garlic through a press directly into the pan with the remaining cooking fat.
10. 10. Sauté the chopped onions in the fat until translucent.
11. 11. Add the drained beans, tomato paste, and broth to the pan.
12. 12. Let the mixture simmer on low heat for 10 minutes.
13. 13. Wash the parsley and chop it finely.
14. 14. Stir the parsley, salt, and pepper into the bean mixture.
15. 15. Grease a baking dish with some fat.
16. 16. Fill the bean mixture into the prepared dish.
17. 17. Place the seasoned chicken breasts on top of the beans.
18. 18. Mix the cream with the grated Parmesan in a small bowl.
19. 19. Pour the cream and Parmesan mixture evenly over the chicken.
20. 20. Preheat the oven to 200 degrees Celsius.
21. 21. Place the baking dish in the oven and bake the dish for 25 minutes.

Nutrition per serving

• kcal: 685
• Protein: 67 g · Fett/Fat: 36 g · Carbs: 23 g