• 2 skinless chicken fillets
  • ½ sheet of all butter puff pastry
  • 2 heaped teaspoons of pesto
  • 200g ripe cherry tomatoes on the vine
  • 200g green beans
  • Olive oil


  1. Pre-heat the oven to 220C Gas 7.
  2. Unroll the puff pastry and cut a sheet in half, then cut the sheet into four strips.
  3. Place the chicken fillets on a roasting tray, season with salt and pepper spoon then generously spoon the pesto on top. Lay two pieces of pastry over each chicken fillet tucking in underneath.
  4. Place the tomatoes on the roasting tray also, brush the pastry and tomatoes with olive oil and season the tomatoes with salt and pepper.
  5. Place in the oven and cook for 20 minutes until the pastry is golden and the chicken is cooked through.
  6. While the chicken is cooking, trim the beans and bring a pot of water to the boil, adding a pinch of salt. Cook the beans in the boiling water for 6 minutes the drain.
  7. Divide the beans between 2 warm plates. Slice the chicken in three and place on top of the beans with the tomatoes. Drizzle with olive oil.