Briar Rose's Garlic Butter Stuffed Chicken

 

1 cup bread crumbs (course is best)

3 table. olive oil

4 large chicken breast, boneless and skinless

2 table. butter, softened

3 table. cream cheese, softened

2 garlic cloves, crushed

Zest of 1 lemon, finely grated

4 table. parsley, finely chopped

1 cup green beans, French cut and thawed if frozen

14oz can Flageolet beans, drained and rinsed

3/4 cup white wine

Salt/pepper, to taste

Preheat oven to 375f.

Using a small knife, cut the chicken lengthwise to create a pocket for the filling (don't cut your chicken all the way through).

 Beat together the butter and cream cheese. Fold in the garlic, lemon zest and 1 tablespoon of the parsley. Salt and pepper the filling as desired. Pack the chicken with the filling and secure with toothpicks. 

Heat oil in a skillet and fry the chicken on both sides until just browned. Remove the chicken from the skillet.

Add both bean to a casserole dish. Pour in the wine and season as needed. Top the beans with the chicken. Cover the casserole with foil or a lid. 

Bake the chicken for 20 minutes. Remove the covering and sprinkle the chicken with the bread crumbs. Return the chicken to the oven without the lid/foil and bake another 10 minutes or until the chicken is done. 

Remove from the oven and sprinkle with the remaining parsley. Serve hot.

Source: Brothers Grimm cookbook