Garlicky Chicken & Creamy Parsley Sauce

• Meanwhile, trim green beans. Roughly chop prosciutto. Finely chop garlic and parsley. • Remove tray from oven and add prosciutto, baby broccoli and green beans to the potato. Gently toss to combine, then roast until golden, a further 10-12 minutes.

• Place your hand flat on top of each chicken breast and to slice through horizontally to make two thin steaks. • In a medium bowl, combine garlic & herb seasoning (see ingredients), half the garlic and a drizzle of olive oil. Add the chicken and turn to coat.

• Heat a large frying pan over medium-high heat with a drizzle of olive oil. Cook chicken until cooked through, 3-5 minutes each side (depending on thickness). Transfer to a plate to rest.

TIP: The chicken is cooked through when it's no longer pink inside.

• Return the frying pan to medium-high with a drizzle of olive oil. Cook the remaining garlic until fragrant, 1 minute. Add cream (see ingredients) and chicken-style stock powder (see ingredients), then stir to combine. • Simmer until slightly thickened, 1-2 minutes, then add parsley.