Spinach, cheese and olive stuffed chicken with two-bean salad recipe | Sainsbury`s Magazine

Ingredients

• 1 x 120g pack baby leaf spinach
• 50g Be Good To Yourself Greek-Style Salad Cheese, crumbled
• 40g pitted kalamata olives, roughly chopped
• 2 garlic cloves, finely crushed
• ¼ x 20g pack dill, roughly chopped
• zest of 1 lemon
• ¼ x 250g tub ricotta
• 2 skinless chicken breast fillets
• ½ tbsp olive oil, plus extra to serve
• 1 tsp vegetable oil
• 200g fine green beans, trimmed and halved
• 1 x 250g pack Taste the Difference Best of British Vine Tomatoes, quartered
• 1 x 400g tin cannellini beans, drained and rinsed
• 1 tsp dijon mustard
• ½ tbsp olive oil
• juice of 1 lemon