BUTTERFLIED CHICKEN BREASTS

Butterflying chicken breasts (slicing them almost in half horizontally and opening them out like a book) helps them to cook more evenly so there is less chance of the meat drying out. It also reduces the cooking time – so supper is on the table a bit faster.

Serves 4

40g (1½oz) sunblush or slow-roasted tomatoes (from supermarkets), roughly chopped

20 cherry tomatoes, roughly chopped

20 pitted black olives (such as Kalamata), roughly chopped

1 garlic clove, finely chopped

100ml (3½fl oz) extra-virgin olive oil

1tsp dried oregano

1tbsp chopped fresh parsley

Sea salt and freshly ground black pepper

250g (9oz) green beans, trimmed

4 chicken breasts (preferably corn-fed), about 150g each, butterflied 4 handfuls of rocket

10g (¼oz) Parmesan cheese, grated

First make the salsa. Put the sunblush or slowroasted tomatoes, cherry tomatoes, olives and garlic in a bowl and mix together. Set aside 2tsp of the oil, then pour the remaining oil into the bowl, add the oregano and parsley and stir to combine. You can do this the day before, if you like, then simply cover and chill overnight.

Bring a pan of salted water to the boil, add the green beans and cook for 5-6 minutes until tender, then drain and keep warm. Meanwhile, brush the reserved 2tsp oil over the butterflied chicken breasts, then season with salt and pepper. Preheat a large griddle or frying pan until hot, then add the chicken and cook over a medium heat for 2-3 minutes on each side until golden and cooked through. You may need to do this in two batches, depending on the size of your pan.

Divide the beans between 4 plates, then place the chicken breasts on top. Spoon the salsa over, then scatter the rocket over and finish with the grated Parmesan cheese.