- 2 tbsp. extra virgin olive oil, plus extra for drizzling
- 4 skinless, boneless chicken breasts about 150g/5½oz each
- 2 shallots, chopped
- 4 garlic cloves, chopped
- 1 large fresh red chilli, de-seeded and chopped
- 1 small bulb of fennel, thinly sliced
- 400g/14oz can flageolet beans, rinsed and drained
- 1 lemon, juice and grated zest only
- 3 tbsp chopped mixed fresh herbs, e.g. parsley, mint or basil
- 8 thin slices of pancetta
- sea salt and freshly ground black pepper
- green leaf salad
- crusty bread
- Heat a large heavy-based non-stick frying pan until you feel a good heat rising.
- Add approximately one tablespoon of the oil, then add the chicken breasts and pan-fry for about five minutes on each side until firm when pressed with the back of a fork.
- Season well and set aside in the pan. They will keep warm without extra heating.
- Heat the remaining tablespoon of oil in a separate pan, add the shallots, garlic, chilli and fennel and stir-fry for about five minutes until softened.
- Add the beans and seasoning to taste, and then heat through until piping hot.
- Stir in the lemon zest and juice and fresh herbs.
- Meanwhile, heat the grill until hot and grill the pancetta until crispy.
- Remove the pancetta from the grill then drain on kitchen paper.
- Divide the bean and fennel mixture between four warmed serving plates.
- Slice the chicken breasts into medallions and arrange on top, then add two slices of pancetta to each plate, which you can either crumble or leave whole.
- Drizzle over any chicken pan juices with a little extra oil.
- Serve warm with the crusty bread and green leaf salad.