Cook the new potatoes in boiling salted
water for 10-15 mins, until just tender,
adding the green beans for the final
2 mins. Meanwhile, put each chicken
breast between two sheets of cling film
and bash them with a rolling pin until
they’re about 1cm thick. Season.
Heat a large frying pan and add the
Parma ham. Cook for 2 mins, until crisp.
Drain on kitchen paper. Add the oil to the
pan and add two of the chicken breasts.
Cook for 3 mins each side, transfer to a
plate and keep warm. Cook the other
two breasts in the same way.
Remove the pan from the heat and add
the garlic and lemon juice. Toss in the
drained beans and potatoes and crumble
in the Parma ham. Divide the chicken and
veg between four plates.