Ingredients Jump to Instructions ↓

  1. 4 skinless chicken breasts

  2. 2tbsp chilli olive oil

  3. 8 midi plum tomatoes, halved lengthways

  4. 175ml (6 floz) hot chicken stock

  5. 2 garlic cloves, chopped Juice of

  6. 1 lemon

  7. 1 x 410g tin cannelloni beans, drained and rinsed

  8. 2tbsp freshly chopped parsley

Instructions Jump to Ingredients ↑

  1. Cut the chicken breasts in half horizontally. Heat 1tbsp chilli olive oil in a large pan and fry the chicken breasts for 4-5 mins on each side until lightly golden and cooked through. Remove and keep warm. Add the halved tomatoes and gently cook for 4-5 mins over a low heat until the tomatoes start to soften. Add the stock, garlic, lemon juice, cannelloni beans and seasoning and gently heat through. Serve the chicken breasts with the tomatoes and cannellini beans spooned over the top. Drizzle with the remaining chilli oil and sprinkle with freshly chopped parsley.


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