Put the breadcrumbs in a flameproof casserole with 1 tablespoon of the oil and heat gently until the breadcrumbs begin to brown and crisp. Drain to a plate.
Using a small knife, make a horizontal cut in each chicken breast to create a pocket for stuffing.
Beat the butter with the cream cheese, garlic, lemon rind, 1 tablespoon of the parsley and salt and pepper. Pack the stuffing into the chicken breasts and seal the openings with wooden cocktail sticks.
Heat the remaining oil in the casserole and fry the chicken on both sides until lightly browned. Drain. Scatter the French beans and flageolet beans into the casserole and add the wine and a little seasoning. Arrange the chicken on top.
Cover and place in a preheated oven, 190°C (375°F), Gas Mark 5, for 20 minutes. Remove the lid and sprinkle the chicken pieces with the breadcrumbs. Return to the oven, uncovered, for a further 10 minutes until the chicken is cooked through.
Transfer the chicken to plates. Stir the remaining parsley into the beans, then spoon around the chicken.