Pear and bean chicken casserole in gorgonzola sauce

Name: Pear and bean chicken casserole in gorgonzola sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 500 g fresh broad beans; 600 g Cutting beans; 7-10 Tbsp Salt; 4 TABLESPOONS Butter or margarine; 3 TABLESPOONS Flour; 600 ml Milk; 100 g Gorgonzola cheese; 7-10 Tbsp Pepper; 4 Chicken fillets (approx. 150 g each); 1 TABLESPOON Sunflower oil; 1 glass (370 g) Baby Pears; 100 g grated gouda cheese; 2 discs Bacon; 7-10 Tbsp Grease

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

500 g fresh broad beans
600 g Cutting beans
7-10 Tbsp Salt
4 TABLESPOONS Butter or margarine
3 TABLESPOONS Flour
600 ml Milk
100 g Gorgonzola cheese
7-10 Tbsp Pepper
4 Chicken fillets (approx. 150 g each)
1 TABLESPOON Sunflower oil
1 glass (370 g) Baby Pears
100 g grated gouda cheese
2 discs Bacon
7-10 Tbsp Grease

Directions

1
Peel the broad beans. Wash and clean the cutting beans and cook them in boiling salted water for about 15 minutes. After 5 minutes add the bean seeds. Melt fat in a pot, stir in flour and sweat for 1-2 minutes. Add milk while stirring, bring to the boil and simmer for 3-5 minutes. Coarsely chop the gorgonzola cheese and stir in the sauce. Season to taste with salt and pepper.
2
Wash the meat, dab dry and season with salt and pepper. Heat oil in a large pan and fry meat on both sides for about 4 minutes. Drain the pears and cut them in half. Put beans, meat, pears and the sauce in a greased casserole dish and sprinkle with Gouda. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes. Fry the bacon in a pan until crisp. Garnish the casserole with it