With just 15min prep time and less than half an hour in the oven, this is the perfect midweek dinner for two. Adding a splash of your favourite white wine will elevate it slightly, but just swap it out for the same amount of chicken stock instead if you prefer.
A speedy traybake that's as nutritious as it is delicious, the perfect midweek staple.
For air fryer cooking instructions, see the tip box below.
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Yields:
2 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
486
Ingredients
400g
tin haricot beans, drained
100g
green beans, trimmed and cut 3cm lengths
2
garlic cloves, crushed
25g
butter, chopped
50ml
white wine
4
Parma ham slices
2
skinless chicken breasts, about 140g each
200g
cherry tomatoes on the vine, cut into shorter lengths
1tsp.
olive oil
Small handful sage leaves
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. In a
medium roasting tin, mix
the haricot beans, green
beans, garlic, butter, white
wine and some seasoning.
Step 2Wrap the Parma ham
tightly around the
chicken breasts and
place them on top of the
bean mixture, then
arrange the tomatoes
around the edges.
Step 3Brush the oil over the
chicken and tomatoes,
scatter the sage leaves
over the chicken and
roast for 25min, until
chicken is cooked
through and the bean
mixture is bubbling.
AIR FRYER COOKING
Preheat air fryer to 180°C. If a small roasting tin doesn’t fit your air fryer, swap for a basket liner or cake tin insert that will hold all the ingredients, with the chicken on top in a single layer. Cook for 25min, until chicken is cooked through.
Per serving:
Calories: 486
Protein: 49g
Total fat: 17g
Saturates: 8g
Carbs: 24g
Total sugars: 6g
Fibre: 13g
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Alice Shields is Senior Cookery Writer for Good Housekeeping. A trained pastry chef, you’ll find her food styling on photo shoots, developing delicious recipes and writing about all things food. She loves to bake and her favourite pudding will always be a chocolate fondant. Originally hailing from Lancashire, she finally achieved her goal of getting a butter pie recipe into the magazine.
