Chicken with pesto butter beans

Heat the oil in a frying pan over a medium-high heat and add the red onion. Fry until soft.

Add the garlic and fry for 1-2 minutes.

Add the chopped tomatoes and tomato puree and season. Simmer for 5 minutes.

Meanwhile, place the chicken breasts between two sheets of cling film and bash with a meat hammer or rolling pin until evenly thin.

Combine the dried oregano and chilli flakes and a pinch of salt, and sprinkle over both sides of each chicken breasts.

Heat some oil in large frying pan over a medium-high heat. Add the flattened chicken breasts to the pan and leave for 5 minutes.

Add the butter beans and pesto to the tomato sauce, and simmer for a further five minutes.

Flip the chicken breasts and cook for a further five minutes.

Check the chicken is cooked through (juices running clear) and check the pesto beans for seasoning.

Serve the chicken breasts whole or sliced, on top of the beans with a squeeze or two of lemon juice.