Honey and Oregano Chicken Breasts with Fennel and Cannellini Beans

Janu'worry' is upon us and along with the woes of 'back to work' and empty bank accounts are woes of weight gain and the need to get back to gym. So here's another recipe using some of my favourites that's simple and quick as well as easy on both the waste and the wallet (save for the parmesan I guess, but a little cream will suffice if needs be.)

Honey and Oregano Chicken Breasts with Fennel and Cannellini Beans 

Ingredients:
(serves 4)
3 tbsp Olive Oil
2 heads Fennel plus the stalks/fonds (sliced and washed)
2 cloves garlic (peeled and finely sliced)
2 cans Cannellini Beans (drained and rinsed)
250ml Chicken Stock
60g Parmesan
knob Butter
Handful fresh Parsley (rinsed and roughly chopped)

4 Chicken Breasts (sliced in half)
Drizzle of Olive Oil
1 Tbsp Honey
Juice of 1 Lemon
Sprigs fresh Oregano

Method:
Put a large non-stick pan on med-high heat and add the olive oil.
Pop in the fennel and fry with a good pinch of salt and pepper, tossing often, until just beginning to brown. Add the garlic and fry for a further minute.
Add the beans, stock and parmesan and simmer for a few minutes.
Stir through the butter and parsley and set aside.
Season the chicken breasts with salt and pepper.
In a separate non-stick frying pan, pour in a little olive oil and fry the chicken breasts on med-high heat in batches until just browned on both sides and almost cooked through. Set aside.
Turn the heat up to high, add the honey and lemon juice and put all the chicken breasts back into the pan, turning often until cook through, then add a few sprigs of fresh oregano and toss through.
Spoon the bean and fennel mixture onto a large platter and top with the chicken.
Serve with lemon wedges.