Griddled chicken with white beans and rocket pesto

Name: Griddled chicken with white beans and rocket pesto
Prep time: 10 min
Cook time: 10 min
Yield: Serves 4
Ingredients: 4 small skinless free-range chicken breasts; 1 tbsp olive oil; 3 x 400g tins mixed white beans (such as cannellini or butter beans), drained and rinsed; 50ml vegetable stock; 75g wild rocket; 25g fresh parsley leaves; 1 garlic clove, crushed; 4 tbsp extra-virgin olive oil; 40g pecorino, grated; 30g unsalted butter

Easy
August 2012

Easy
August 2012

Serves 4
Hands-on time 10 min, cooking time 10 min

Buttery griddled chicken breasts are served on a bed of pesto-coated cannellini beans in this quick, yet satisfying midweek meal.

Why not swap the rocket pesto for another of our punchy pesto recipes? And find out what to do with any leftovers here.

Gluten-free recipes

Nutrition: per serving

Calories: 505kcals
Fat: 25.5g (8.5g saturated)
Protein: 45.2g
Carbohydrates: 23.4g (2.5g sugars)
Fibre: 12.2g
Salt: 2.4g

Nutrition: per serving

Calories: 505kcals
Fat: 25.5g (8.5g saturated)
Protein: 45.2g
Carbohydrates: 23.4g (2.5g sugars)
Fibre: 12.2g
Salt: 2.4g

Save recipe

Save recipe Print

Ingredients

4 small skinless free-range chicken breasts
1 tbsp olive oil
3 x 400g tins mixed white beans (such as cannellini or butter beans), drained and rinsed
50ml vegetable stock
75g wild rocket
25g fresh parsley leaves
1 garlic clove, crushed
4 tbsp extra-virgin olive oil
40g pecorino, grated
30g unsalted butter

4 small skinless free-range chicken breasts
1 tbsp olive oil
3 x 400g tins mixed white beans (such as cannellini or butter beans), drained and rinsed
50ml vegetable stock
75g wild rocket
25g fresh parsley leaves
1 garlic clove, crushed
4 tbsp extra-virgin olive oil
40g pecorino, grated
30g unsalted butter

Method

Place the chicken breasts between 2 pieces of cling film and, using a rolling pin, flatten until about 1.5cm thick. Rub with the 1 tbsp olive oil and season. Heat a griddle pan or frying pan over a medium-high heat and cook for 9-10 minutes, turning once.
Meanwhile, put the beans into a medium pan and cover with the stock. Season to taste and warm gently over a medium heat for a few minutes. Drain and tip into a bowl.
Whizz the rocket, parsley, garlic and extra-virgin olive oil to make a pesto. Stir in the cheese, season and mix with the warm beans.
When the chicken is nearly cooked, add the butter to the pan and fry until the butter browns and gives off a nutty aroma. Remove the buttery chicken breasts, then serve with the beans, drizzled with the butter.

Method

Place the chicken breasts between 2 pieces of cling film and, using a rolling pin, flatten until about 1.5cm thick. Rub with the 1 tbsp olive oil and season. Heat a griddle pan or frying pan over a medium-high heat and cook for 9-10 minutes, turning once.
Meanwhile, put the beans into a medium pan and cover with the stock. Season to taste and warm gently over a medium heat for a few minutes. Drain and tip into a bowl.
Whizz the rocket, parsley, garlic and extra-virgin olive oil to make a pesto. Stir in the cheese, season and mix with the warm beans.
When the chicken is nearly cooked, add the butter to the pan and fry until the butter browns and gives off a nutty aroma. Remove the buttery chicken breasts, then serve with the beans, drizzled with the butter.

delicious. tips

Next time, cut the chicken into pieces and fry in a non-stick pan until golden and cooked through. Stir the chicken, pesto and white beans through freshly cooked spaghetti, then serve with lots of grated pecorino.

Fancy getting a copy in print?

Subscribe to our magazine