1. Firstly, stuff the breast of chicken with chopped garlic ,thyme and lemon zest.
2. Roast the chicken breast for 10-12 minutes at 220c until cooked.
3. Blanch the green beans and cool. In a bowl, mix mustard, shallots, vinegar and lemon juice. Add this to the beans and fold in the dale farm double cream.
4. Slice the roast chicken breast and serve over the bean salad.