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 oil and lemon juice.
Toss in the drained beans and potatoes and crumble in the Parma ham. Divide the chicken and veg between four plates.
Recipe from Good Food magazine
450g new potatoes, halved if large
225g runner beans, trimmed and sliced
4 skinless chicken breasts
1 tbsp garlic infused oil
4 slices Parma ham
juice 1 lemon