2 large skinless chicken breasts, thinly sliced across the grain
2 tablespoons olive oil
3 cloves garlic, 2 minced, 1 thinly sliced
2 x 400g tins white beans, drained and rinsed
½ cup white wine (or use water)
½ cup flat-leafed parsley, finely chopped
120g rocket leaves
preserved lemon & anchovy salsa, to serve

Bashing the chicken out with a saucepan or rolling pin makes for a speedy cooking time and a simple, fast lunch or dinner. This can be done ahead and marinated in the fridge. Pork is also good done this way.

Click here for preserved lemon and anchovy salad


1.Put the chicken pieces between layers of plastic wrap and flatten with a saucepan or rolling pin to a 3-4mm thickness.
2.Put into a bowl with 1 tablespoon of the olive oil and the minced garlic.
3.Set aside to marinate until ready to cook.
4.In a small pan heat the remaining oil over a gentle heat and add the sliced garlic.
5.Add the beans and allow to cook for a minute or two then add the wine and allow to come to the boil.
6.Simmer gently until warmed through, adding extra water if needed.
7.Add the flat-leafed parsley and set aside.
8.Heat a barbecue or grill and quickly fry the chicken for 2-3 minutes on each side.
9.Put the rocket onto a platter, add the chicken and spoon over the beans and any liquid.
10.Scatter over the salsa before serving.

Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Fiona Lascelles

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