Chicken Cordon Bleu, Cannellini Bean Mash & Cherry Tomatoes - Ainsley Harriott

Ingredients

• For the Chicken Cordon Bleu
• 4 x large chicken thighs, boneless, skinless
• 4 thin slices of Gruyere or Emmenthal
• 4 slices of Parma Ham or prosciutto (or good quality ham)
• 150g fresh white or panko breadcrumbs
• 1 tbsp finely chopped parsley
• 3 tbsp plain flour, seasoned with a pinch of cayenne and salt
• 3 eggs, beaten
• 2 tablespoons sunflower oil
• a knob of butter
• cherry tomatoes on the vine
• For the Cannellini Bean Mash
• 2 tbsp olive oil
• 1 small clove of garlic, crushed
• 2 x 400g can of Cannellini beans, rinsed & drained
• grated zest of ½ lemon
• 50g mild Cheddar cheese, grated
• splash of stock, if needed
• 1 tbsp chopped fresh parsley
• salt and pepper