Cover each chicken fillet with a piece of pancetta and place in a lightly greased, oven proof dish.
Combine Leggo’s Stir Through Sauce, water or stock and pour around the chicken fillets. Cover with foil and bake at 180ºC for 25 minutes. Remove foil and cook for a further 5 minutes or until chicken is cooked, basting occasionally with the tomato sauce.
Place Edgell Chick Peas in a food processor with lemon juice, garlic and olive oil. Blend until smooth and creamy.
To serve, spoon chick pea mash onto four serving plates, top with cooked Birds Eye Baby Beans and sliced cooked chicken fillet, spooning over sauce.