Cheese and Caramelised Onion Chicken with Bacon Lardons

Sandwich each chicken breast between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with the bottom of a saucepan until it's 1-2cm thick. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Once the water is boiling, add the potatoes and garlic cloves and cook until you can easily slip a knife through the potatoes, 15-20 mins.
Once cooked, drain in a colander, then pop the potatoes and garlic back into the pan and cover with a lid to keep warm.

While the potatoes cook, heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper.
Once the pan is hot, lay in the chicken. Cook until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Meanwhile, preheat your grill to high.

Once browned, transfer the chicken to a baking tray and set the pan aside.
Divide the onion marmalade between the top of each chicken breast, using a spoon to spread it out. Sprinkle the cheese on top and press it down with the back of the spoon.
When your grill is hot, grill the chicken until the cheese is golden and bubbly, 3-5 mins. Allow to rest for 2 mins before serving.

While the chicken is grilling, pop your (now empty) frying pan back on medium-high heat with a drizzle of oil.
Once hot, add the green beans and stir-fry until starting to char, 2-3 mins.
Turn the heat down to medium, then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.
Remove from the heat.

Meanwhile, add a knob of butter and splash of milk (if you have any) to the potatoes. Mash with the garlic until smooth, then season with salt and pepper.
Once everything is ready, serve the chicken with the garlic mash, green beans and a dollop of mayo alongside (see ingredients for amount). Enjoy!