Step 1

Preheat the oven to 200°C.

Step 2

Lay the chicken breast fillets on a chopping board and, using a sharp knife, cut a deep pocket into the thickest side, running the knife almost through the breast without cutting all the way through. Place 1 sliced bocconcini, 2 semi-dried tomatoes and 2 basil leaves into each pocket. Secure with a skewer.

Step 3

Heat a chargrill pan or barbecue to medium-high heat. Brush parcels with 1 tablespoon oil and cook for 2 minutes each side or until golden brown. Transfer to a baking tray and bake for 10 minutes or until chicken is cooked and cheese is melted.

Step 4

Meanwhile, blanch the beans in lightly salted boiling water for 2 minutes.

Step 5

Halve the chicken parcels and place on plates with the beans. Serve drizzled with balsamic glaze and remaining oil.