1.

Butterfly the chicken by using a sharp knife to carefully slice horizontally through the thickest part of the breast without cutting all the way through. Then, open the chicken out like a book so it lies flat.

2.

Add 1 tbsp olive oil to a large pan over medium high heat. Add the chicken and sear until golden brown (a few minutes each side).

3.

Remove and set aside.

4.

Reduce heat to medium and then add in the shallots, and cook for a couple of minutes when the shallots should become translucent.

5.

Add in the green beans, thyme, strawberries, balsamic, broth and mustard. Allow to simmer for about 6 minutes when it should have reduced.

6.

Return the chicken to the pan and simmer for about 12 minutes, flipping half way through, until the chicken is fully cooked.

7.

Serve the chicken and sauce with the green beans and leafy salad, then crumble the goat's cheese over the top.