Recipe by: Gordon Ramasey
Prep 10 m
Cook 20 m
Ready In 30 m
A delicious low-fat dish in just 30 minutes, perfect if friends drop by midweek
450g new potatoes, halved if large
225g runner beans, trimmed and sliced
4 skinless chicken breasts
1 tbsp olive oil
4 slices Parma ham
1 garlic clove, crushed
juice 1 lemon
Cook the new potatoes in boiling salted water for 10-15 mins, until just tender, adding the green beans for the final 2 mins. Meanwhile, put each chicken breast between two sheets of cling film and bash them with a rolling pin until they’re about 1cm thick. Season.
Heat a large frying pan and add the Parma ham. Cook for 2 mins, until crisp. Drain on kitchen paper. Add the oil to the pan and add two of the chicken breasts. Cook for 3 mins each side, transfer to a plate and keep warm. Cook the other two breasts in the same way.
Remove the pan from the heat and add the garlic and lemon juice. Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates.