Heat oven to 190C/fan 170C/gas 5. Split
the chicken breasts almost in half and open
out like a book. Place in a non-stick roasting
tin. Whizz the bread into crumbs in a food
processor, then mix with the herbs. Mix the
tomatoes with the garlic, vinegar and tomato
purée. Spread the sauce over the chicken,
sprinkle with the crumbs, then bake for
20-25 mins until the chicken is tender.
While the chicken is cooking, boil the
frozen beans for 3-5 mins until just tender.
Serve the chicken, sprinkled with parsley,
on a bed of beans.