Preheat oven to 200°C. Arrange Ingham’s Garlic Butter Breast Kievs on a lined oven tray and bake for 40 minutes.
Steam the green beans over a saucepan of simmering water until just tender. Meanwhile, mix the pesto, olive oil and lemon juice. Toss the beans with the onion, pine nuts and chilli, then drizzle with the pesto dressing. Serve with the carved Kievs.
*requires 30 minutes chilling time.
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