Griddled chicken with white beans and rocket pesto

Method

1. 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.
2. 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.
3. 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.
4. 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.