Chicken Kyiv-Style Beans

Cook the chicken

• Place the chicken breasts between two sheets of baking paper and gently bash to an even thickness.
• Mix the Parmesan and breadcrumbs in a bowl. Season the plain flour with salt and pepper in another bowl, and beat the egg in a third.
• Coat each chicken breast in flour, shaking off any excess, then dip in egg, then coat in the Parmesan breadcrumbs.
• Brush lightly with olive oil and air fry for 15–18 minutes, flipping halfway, until golden and crispy.

Cook the garlicky beans

• Make up the chicken stock cube with 100ml boiling water per serving (400ml for serves 4, 200ml for serves 2).
• Meanwhile, melt the butter in a pan over medium heat. Add the garlic and cook for 1 minute until fragrant. Stir in the butter beans and chicken stock and simmer for 5 minutes. Add the crème fraîche and spinach, cooking until the spinach is wilted.
• Zest the lemon directly into the pan, then add lemon juice to taste.

Plate Up

• Slice the chicken, then serve over the garlicky beans.