Preheat the oven to 180C.
Split the chicken breasts horizontally two thirds of the way through each one. Spread with 1 tablespoonful of cheese spread, scatter with chopped sunblush tomatoes and a little basil. Close up and then wrap tightly with strips of pancetta – 4 or 5 per chicken breast. Place on a shallow baking tray, drizzle with a little olive oil and bake for 20-25 minutes or until golden brown on top and cooked through with no pink showing.
Meanwhile, cook the beans in a pan of boiling salted water for 3-4 minutes until just tender, drain and refresh in cold water to keep the vivid green colour. Melt the soya spread in the saucepan, add the cooked beans, a squeeze of lemon juice, salt and pepper and stir until glazed.
To serve, place one chicken breast on each plate and serve with boiled new potatoes, lemon butter beans and lemon wedges to squeeze over.
Note: the new chilled Free From dairy range is currently available in a limited number of stores. This will increase over the coming weeks.
See more Dairy-free recipes
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.