Serves: 2
Preparation time: 10 MINS
Cook time: 15 MINS
Firstly, stuff the breast of chicken with chopped garlic ,thyme and lemon zest.
Roast the chicken breast for 10-12 minutes at 220c until cooked.
Blanch the green beans and cool. In a bowl, mix mustard, shallots, vinegar and lemon juice. Add this to the beans and fold in the dale farm double cream.
Slice the roast chicken breast and serve over the bean salad.
For the chicken
2 chicken supremes
1 lemon
2 cloves of garlic
Thyme
Butter
For the salad
150g green beans (cooked)
1 shallot (sliced)
2 tsp Dijon mustard
1 tbsp white wine vinegar
1 tbsp dale farm double cream
1 tbsp lemon juice
Fresh mint
