4 free-range chicken breasts, each about 150 g (5 oz)
1 tablespoon capers, rinsed and drained
175 g (6 oz) roasted red peppers from a jar, drained
8 thin slices lean chorizo
125 g (4 oz) reduced-fat mozzarella, sliced
2 tablespoons chopped flat leaf parsley
1 tablespoon olive oil
200 ml (7 fl oz) dry white wine
2 x 400 g (13 oz) cans butter beans, drained
50 g (2 oz), ready-to-eat, slow-roasted tomatoes (not in oil), chopped
1 small red onion, finely chopped
100 g (3 1/2 oz) rocket leaves
salt and pepper
Cut the chicken breasts almost in half so that they open into a butterfly shape. Layer the capers, peppers, chorizo and mozzarella over one side of each breast. Sprinkle with parsley and season with salt and pepper. Fold the other side of the breast over the filling, securing with a cocktail stick if necessary.
Heat the oil in a large, nonstick frying pan over a medium heat and cook the chicken breasts for 2–3 minutes each side until golden. Pour in the white wine and bubble gently for 5–6 minutes or until the chicken is cooked through. Remove from the heat, cover and set aside to rest.
Meanwhile, toss the butter beans with the slow-roasted tomatoes, red onion and rocket leaves. Season with salt and pepper, then arrange onto serving plates. Cut the chicken in half diagonally and arrange over the bean salad. Serve drizzled with the juices from the pan.