Luxe Herb-Crusted Chicken & Pancetta Greens

• While the potato is cooking, trim ends of 
baby broccoli and green beans.
• Peel, then finely chop garlic.
• Pick and finely chop rosemary (see ingredients) 
and thyme.
• Roughly chop roasted almonds.
• Roughly chop pancetta. 

• On a plate, combine rosemary and thyme and a 
generous pinch of salt and pepper.
• Drizzle chicken breast with olive oil. Press chicken 
into herb mixture to coat.
• In a large frying pan, heat a drizzle of olive oil over 
high heat. Cook chicken until browned, 1-2 minutes 
each side.
• Carefully transfer chicken to a lined oven tray. Roast 
until cooked through,  8-12 minutes.
TIP: Chicken is cooked through when it's no longer pink 
inside.    

• Meanwhile, return frying pan to medium-high heat 
with a drizzle of olive oil. 
• Cook pancetta, until almost golden, 2-3 minutes.
• Add green beans, baby broccoli and cook, tossing, 
until tender, 4-6 minutes.
• Season to taste with pepper. Transfer to a plate, 
sprinkle over roasted almonds and cover to 
keep warm.

• Return frying pan to low heat.
• Add garlic, light cooking cream and stock 
concentrate and cook, stirring to combine.
• Simmer until thickened, 1-2 minutes.