Pan Roasted Chicken With Crisp Prosciutto And Tomatoes

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 4 ounces soft butter
• 4 garlic cloves, chopped
• 2 tablespoons olive oil
• 6 slices parma ham
• 6 boneless skinless chicken breasts
• 2 (400 g) cans chopped tomatoes
• 1/4 pint chicken or 1/4 pint vegetable stock
• 4 sprigs oregano, leaves removed and chopped
• 1 (400 g) can cannellini beans, drained and rinsed
• 1 loaf ciabatta, cut into 12 slices
• 1 cup cherry tomatoes, halved
• 18 basil leaves, chop just half of them

Recipe

• 1 mix butter in a bowl with half the garlic.
• 2 get everything ready in bowls to take outside.
• 3 light the barbeque.
• 4 heat a sturdy roasting pan on the barbecue rack, then drizzle in the oil to coat the bottom.
• 5 lay in the slices of parma ham, let them crisp up on both side, then remove and set aside.
• 6 season the chicken and brown on both sides in the tin.
• 7 stir in the remaining chopped garlic, then add the canned tomatoes, the stock and oregano.
• 8 simmer for 3 minutes, turn the beasts over and simmer 3 minutes longer.
• 9 tip in the canellini beans, turn the chicken breasts over and simmer for another 3 minutes, then turn over again and simmer 3 minutes more.
• 10 taste the sauce and see if it need seasoning.
• 11 towards the end of the cooking, toast the ciabatta on both sides of the barbeque.
• 12 for the final touch, toss the cherry tomatoes and chopped basil into the chicken mix.
• 13 let the tomatoes soften slightly, then top with the crispy parma ham and scatter over the remaining whole basil leaves.
• 14 spread the garlic butter over the ciabatta and arrange the slices butter side up around the edge of the chicken.
• 15 serve hot with a mixed salad.
• 16 alternately you can do this on top of the stove in a deep frying pan, and grill the ciabatta in the oven.