Ingredients

• 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

Directions

• 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.