Halve each breast length ways, to make 2 thin fillets. Enclose chicken in separate squares of foil, large enough to cover chicken in a pocket. Sprinkle each with ginger, and shallots. Pour with soy sauce, and sesame oil. Close parcels, and bake on oven tray for 20 minutes, before opening up foil and baking for another 10 minutes.
Meanwhile, blanch beans. Bring water to boil. Add beans to water for 3-4 minutes, or until just cooked, but still crisp.
Serve by placing beans on plate, then chicken, then pour with juices.
*recipe inspired by Taste.com http://www.taste.com.au/recipes/4260/baked+asian+style+chicken+on+beans?ref=collections,healthy-mains