Chicken Breast with Bell Pepper Crust and Princess Beans

PREPARATION Preheat the oven to 180 °C. PREPARATION Season the chicken breasts with salt and pepper and sear them in a pan in hot butter on both sides. Roast in a well preheated oven for another 5 minutes. Meanwhile, for the bell pepper crust, sauté the diced peppers and chopped shallots in another pan, also in hot butter. Add the chopped parsley and bread crumbs. Season with salt and pepper. Remove the chicken breasts, brush thinly with Dijon mustard and spread the bell pepper crust about 5 mm thick. Bake again briefly over the highest possible top heat or under the broiler. Meanwhile, cut the beans into smaller pieces and sauté in hot butter together with bacon and garlic. Season with salt and pepper. Add vegetable soup and simmer for another 2 minutes. Arrange the beans on warmed plates and place the baked chicken breasts on top.

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