Stuffed Chicken Fillets with Beans

Ingredients

• 4 skinless chicken breast fillets
• Salt
• ground pepper
• 7 tbsp olive oil
• 1 untreated lemon (juice)
• 1 medium zucchini
• 1 red bell pepper
• 1 finely chopped garlic clove
• 500 g dried beans (e.g., 250 g kidney beans and 250 g fire beans)
• 1 large white onion
• bean seasoning

Instructions

1. 1.

   Wash the chicken breasts, pat dry, season with salt and pepper. Mix 3 tbsp oil with lemon juice. Turn the fillets in the mixture and let them marinate covered overnight. Wash, peel, and dice the zucchini and bell pepper. Heat 2 tbsp oil in a pan and sauté the zucchini over medium heat. Add garlic and bell pepper, cover and steam for about 2 minutes (vegetables should still have some bite). Season with salt and pepper.

2. 2.

   Drain the fillets, cut a pocket along their length with a sharp knife. Fill the pockets with the zucchini–pepper mixture and tie with kitchen twine. Heat 3 tbsp oil in a pan and brown the fillets on both sides in a hot pan with 2 tbsp oil. Soak the beans overnight. The next day cook them in plenty of water for about 50‑60 minutes until tender. Drain. Peel and dice the onion. Heat 2 tbsp oil and 1 tbsp butter, sauté the onion until translucent. Add the beans and toss in the hot fat. Season with salt, plenty of pepper, and bean seasoning. Slice the fillets and serve them on a plate with the bean mixture.