Pan-fried chicken with chilli beans, fennel and pancetta recipe
 2 tbsp. extra virgin olive oil, plus extra for drizzling4 skinless, boneless chicken breasts about 150g/5½oz each2 shallots, chopped4 garlic cloves, chopped1 large fresh red chilli, de-seeded and chopped1 small bulb of fennel, thinly sliced400g/14oz can flageolet beans, rinsed and drained1 lemon, juice and grated zest only3 tbsp chopped mixed fresh herbs, e.g. parsley, mint or basil8 thin slices of pancettasea salt and freshly ground black pepper 2 tbsp. extra virgin olive oil, plus extra for drizzling 4 skinless, boneless chicken breasts about 150g/5½oz each 2 shallots, chopped 4 garlic cloves, chopped 1 large fresh red chilli, de-seeded and chopped 1 small bulb of fennel, thinly sliced 400g/14oz can flageolet beans, rinsed and drained 1 lemon, juice and grated zest only 3 tbsp chopped mixed fresh herbs, e.g. parsley, mint or basil 8 thin slices of pancetta sea salt and freshly ground black pepper green leaf saladcrusty bread green leaf salad crusty bread Method Heat a large heavy-based non-stick frying pan until you feel a good heat rising.Add approximately one tablespoon of the oil, then add the chicken breasts and pan-fry for about five minutes on each side until firm when pressed with the back of a fork.Season well and set aside in the pan. They will keep warm without extra heating.Heat the remaining tablespoon of oil in a separate pan, add the shallots, garlic, chilli and fennel and stir-fry for about five minutes until softened.Add the beans and seasoning to taste, and then heat through until piping hot.Stir in the lemon zest and juice and fresh herbs.Meanwhile, heat the grill until hot and grill the pancetta until crispy.Remove the pancetta from the grill then drain on kitchen paper.Divide the bean and fennel mixture between four warmed serving plates.Slice the chicken breasts into medallions and arrange on top, then add two slices of pancetta to each plate, which you can either crumble or leave whole.Drizzle over any chicken pan juices with a little extra oil.Serve warm with the crusty bread and green leaf salad. Heat a large heavy-based non-stick frying pan until you feel a good heat rising. Heat a large heavy-based non-stick frying pan until you feel a good heat rising. Add approximately one tablespoon of the oil, then add the chicken breasts and pan-fry for about five minutes on each side until firm when pressed with the back of a fork. Add approximately one tablespoon of the oil, then add the chicken breasts and pan-fry for about five minutes on each side until firm when pressed with the back of a fork. Season well and set aside in the pan. They will keep warm without extra heating. Season well and set aside in the pan. They will keep warm without extra heating. Heat the remaining tablespoon of oil in a separate pan, add the shallots, garlic, chilli and fennel and stir-fry for about five minutes until softened. Heat the remaining tablespoon of oil in a separate pan, add the shallots, garlic, chilli and fennel and stir-fry for about five minutes until softened. Add the beans and seasoning to taste, and then heat through until piping hot. Add the beans and seasoning to taste, and then heat through until piping hot. Stir in the lemon zest and juice and fresh herbs. Stir in the lemon zest and juice and fresh herbs. Meanwhile, heat the grill until hot and grill the pancetta until crispy. Meanwhile, heat the grill until hot and grill the pancetta until crispy. Remove the pancetta from the grill then drain on kitchen paper. Remove the pancetta from the grill then drain on kitchen paper. Divide the bean and fennel mixture between four warmed serving plates. Divide the bean and fennel mixture between four warmed serving plates. Slice the chicken breasts into medallions and arrange on top, then add two slices of pancetta to each plate, which you can either crumble or leave whole. Slice the chicken breasts into medallions and arrange on top, then add two slices of pancetta to each plate, which you can either crumble or leave whole. Drizzle over any chicken pan juices with a little extra oil. Drizzle over any chicken pan juices with a little extra oil. Serve warm with the crusty bread and green leaf salad. Serve warm with the crusty bread and green leaf salad.