Chicken and cannellini bean salad

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For the chicken:

1. Preheat the oven to 190°c / 170°c Fan / Gas Mark 5. Make a cut in the side of the chicken breast but don't cut all the way through.
2. Divide the sun-dried tomatoes and basil between the 2 chicken breasts and fold back together.
3. Wrap each chicken breast with 3 rashers of pancetta. Add a rosemary sprig, and a milling of pepper.
4. Cover loosely in foil, then pop into the oven for 15 minutes or until cooked through.

For the bean salad and dressing:

1. Whilst the chicken is cooking, place the cannellini beans into a bowl.
2. Add the red onion, carrot, celery and pancetta. In a separate dish, mix the chilli, lemon juice and extra virgin olive oil.
3. Pour over the cannellini bean mix and give all the ingredients a really good stir so that all the flavours coat the beans.
4. Mix in the mint, parsley, salt and pepper, give one last stir and serve.