Good Food logoJune 9, 2026Chicken with pesto and green beans.William Meppem Pesto and green beans combine to create a rich vegetable topping that acts as a sauce for thin chicken escalopes.Ingredients2 chicken breast filletssalt and black pepper, to season2 tbsp olive oil, plus 1 tbsp extra for the beans250g green beans, tailed and cut into 1cm lengths3 tbsp basil pestolemon wedges, to serveMethodStep 1Cut the chicken breasts in half horizontally to create 4 thin steaks and use the flat or back of your knife to beat them slightly flatter. Season well with salt and pepper. Heat a pan over medium heat and add the olive oil. Fry two pieces of chicken for about 3 minutes on each side, then remove from the pan to a serving plate and repeat with the other two pieces.Step 2Return the pan to the heat without washing it and add the beans, extra olive oil and ½ a cup of water. Cook for about 3 minutes until the water has reduced by half and the beans are tender. Stir in the pesto, then spoon the bean and pesto mixture over the chicken. Serve with lemon wedges.The best recipes from Australia's leading chefs straight to your inbox.Sign upFrom our partnersSimilar RecipesMore by Adam Liaw