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Preheat the oven to 190c fan.
In a deep pan, brown off the chicken breasts skin side down for 3-4 minutes until golden and lovely. Remove and set to one side.
Add in the leeks, garlic and chili with a pinch of salt. Sweat for 5 minutes.
Add in the chickpeas, 350ml water, a chicken stock cube and the rind of parmesan. Bring it up to a simmer and let it cook down for 5 minutes to thicken slightly.
Nestle in the chicken breasts skin side up and place into the oven. Bake for 10-15 minutes.
Remove the chicken breasts to rest. Remove and discard the parmesan rind.
Mix in the parmesan to melt along with a nob of butter. Season with black pepper and any more salt to taste.
Finish with a squeeze of lemon.
Serve the sliced chicken breast on a portion of the brothy beans and finish with extra parmesan.