For the chicken
2 chicken breasts, boneless and skinless
salt and freshly ground black pepper
2 tbsp olive oil
225g/8oz green beans, topped and tailed
12 slices parma ham
500g/1lb 2oz blue cheese, thickly sliced
For the salad
150g/5oz green beans, tailed
1 tsp Dijon mustard
2 tbsp white wine vinegar
6 tbsp extra virgin olive oil
110g/4oz blue cheese, crumbled
Serves - 2
Preheat the oven to 190C/375F/Gas 5.
For the chicken, season the chicken breasts with salt and freshly ground black pepper and rub with a little olive oil.
Meanwhile, bring a small pan of lightly salted water to the boil and add the green beans. Boil for 5-6 minutes until tender. Drain off the hot water and refresh in iced water, then drain once more.
Make a slit halfway along the chicken breast which leaves a cavity. Into the cavity place blue cheese and green beans, then carefully wrap with Parma ham. These can be prepared in advance.
To cook place the breasts into a roasting tray and place in the oven to roast for 20-25 minutes, or until completely cooked through. Remove from the oven and allow to cool slightly, set to one side.
For the salad, bring a small pan of lightly salted water to the boil and add the green beans. Boil for 5-6 minutes until tender.
Drain off the hot water and refresh in iced water, then drain once more. Place the beans into a bowl and add the rocket.
In a small clean bowl, whisk the mustard, vinegar and olive oil together then crumble in the blue cheese and season, to taste, with salt and freshly ground black pepper.
Pour the dressing over the mixed bean salad and mix together to evenly coat.
To serve, place the chicken on a plate with a spoonful of salad alongside. We also served new potatoes.
Recipe adapted from: Good Food