2 chicken breast
¼ fresh pineapple
1 tsp extra virgin olive oil
Salt and pepper
100g panko bread crumbs
¼ bunch of chives, finely chopped
1 small red chilli, finely chopped
300g cannellini beans
1 stick of celery
2 garlic cloves
1 tbsp of extra virgin olive oil
Place the cannellini beans, celery and garlic in a large saucepan and cover with cold water, bring to a boil and simmer for 40-50 minutes (adding more water if needed during the cooking process) once the beans are soft blend to a smooth puree with Mr. Buzzy, season with salt and pepper and 1 tbsp of olive oil (you can also season with lemon juice.)
Heat an ovenproof fry pan and add 1 tsp of oil then baste the chicken breast with salt and pepper and seal on both sides for 2-3 minutes.
Chop the pineapple to about 3 cm cubes them mix together with the chives, chillies and breadcrumbs, compress onto the top of the chicken breast to form a crust and bake at 250oC for 10-12 minutes.
Cut the chicken breast in half and serve on a cushion of white bean puree.