Ingredients
| 2 large skinless chicken breasts, thinly sliced across the grain | |
| 2 tablespoons olive oil | |
| 3 cloves garlic, 2 minced, 1 thinly sliced | |
| 2 x 400g tins white beans, drained and rinsed | |
| ½ cup white wine (or use water) | |
| ½ cup flat-leafed parsley, finely chopped | |
| 120g rocket leaves | |
| preserved lemon & anchovy salsa, to serve |
Bashing the chicken out with a saucepan or rolling pin makes for a speedy cooking time and a simple, fast lunch or dinner. This can be done ahead and marinated in the fridge. Pork is also good done this way.
Click here for preserved lemon and anchovy salad
Instructions
| 1. | Put the chicken pieces between layers of plastic wrap and flatten with a saucepan or rolling pin to a 3-4mm thickness. |
| 2. | Put into a bowl with 1 tablespoon of the olive oil and the minced garlic. |
| 3. | Set aside to marinate until ready to cook. |
| 4. | In a small pan heat the remaining oil over a gentle heat and add the sliced garlic. |
| 5. | Add the beans and allow to cook for a minute or two then add the wine and allow to come to the boil. |
| 6. | Simmer gently until warmed through, adding extra water if needed. |
| 7. | Add the flat-leafed parsley and set aside. |
| 8. | Heat a barbecue or grill and quickly fry the chicken for 2-3 minutes on each side. |
| 9. | Put the rocket onto a platter, add the chicken and spoon over the beans and any liquid. |
| 10. | Scatter over the salsa before serving. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles
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