Ingredients

Method

• 4 fillets chicken (about 125g each)
• Olive oil
• Sea salt and milled black pepper
• 8 sage leaves
• 4-8 slices prosciutto
• About 200g fine green beans, trimmed
• For serving
• Nests of pasta

Method

Ingredients

Trim, wash and pat dry the chicken. Moisten with olive oil and season lightly.
Press the sage leaves into the flesh and wrap in prosciutto.
Line a grill pan with a sheet of non-stick baking paper.
Arrange the wrapped chicken and oiled, seasoned beans in a single layer.
Slide under a hot grill and cook the chicken for 4 to 5 minutes on each side until just cooked and still moist.
Serve with nests of pasta, moistened with olive oil.