INGREDIENTS

INSTRUCTIONS

1 Place the chicken breasts between sheets of clingfilm and gently beat
with a rolling pin to 1cm/ 1/2" thickness.
2 Strip the oregano from its stalks and finely chop. Place in a dish with 2
tbsp oil and half the garlic. Season and grate in the lemon rind. Add the
chicken, turning to coat and set aside.
3 Place the potatoes in a pan of boiling salted water, cover and cook for
10-12 minutes or until tender. Heat a frying pan. Finely chop the onion.
Add 1 tbsp oil to the pan and fry the onion for a few minutes until
softened.
4 Shell the remaining handful of the broad beans. Heat a small frying pan
and a griddle pan.
5 Stir the balsamic vinegar into the frying pan, cut the lemon in half and
squeeze in about 1 tsp juice. Swirl to combine and stir into the beans.
6 Add the walnuts to the small frying pan and cook for a minute or two
until toasted, tossing occasionally. Remove from the heat.
7 Shake most of the marinade off the chicken and add to the griddle pan.
Sear for about two minutes on each side or until tender.
8 Place the remaining oregano and garlic in a mini blender. Grate the
Parmesan and add the parsley and walnuts.
9 Season and whizz for 10 seconds, add the remaining 4 tbsp oil and blitz
again. Add 2 tbsp beans and mix well.
10 Drain the potatoes and stir into the bean mixture. Spoon a pile into the
centre of a serving plate and drizzle the pesto around the edge, letting it
down with a little more oil if neceesary. Arrange a piece of chicken to the
side and serve.
Converted by MC_Buster.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.

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