Pan roasted chicken with crisp prosciutto & tomatoes

• Ready in 1h

• Serves 6

• 699 calories

• 62.76g carbs

Pan roasted chicken with crisp prosciutto & tomatoes takes roughly 1 hour from beginning to end. This recipe serves 6. One serving contains 700 calories, 52g of protein, and 27g of fat. For $3.81 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. Head to the store and pick up vegetable stock, garlic cloves, olive oil, and a few other things to make it today. This recipe from BBC Good Food has 8 fans. It works well as a main course.

13 ingredients

1. 4 oz butter
2. 4 garlic cloves
3. 2 tbsps olive oil
4. 6 slice prosciutto
5. 2 lb chicken breast fillets
6. 2 lb tomatoes
7. 5 fl. oz vegetable stock
8. 4 sprigs oregano
9. 14 oz cannellini beans
10. 1 ciabatta loaf
11. 9 oz punnet cherry tomato
12. 18 basil leaves
13. 1 leaf salad tossed in your favourite dressing

Instructions

1. Mix the butter in a bowl with half the garlic. Get everything in bowls or on plates ready to take outside. Light the barbie.
2. Heat a sturdy roasting tin on the barbie rack, in the oil to coat the tins base.
3. Lay in the prosciutto and crisp on both sides. Set it aside.
4. Season the chicken and brown on both sides in the tin. Stir in the rest of the chopped garlic, and add the chopped tomatoes, stock and oregano. Simmer for 3 minutes, turn the breasts over and simmer for a further 3 minutes.
5. Tip in the cannellini beans, turn the chicken over and simmer for another 3 minutes, then turn again and simmer for 3 minutes more. Now taste the sauce and add a little seasoning if you think its needed.
6. Towards the end of the chickens cooking, toast the ciabatta on both sides on the barbie you may need to do this in batches, depending on the size of your barbie.
7. Toss the tomatoes and chopped basil into the chicken mix.
8. Let the tomatoes soften slightly, then top with the crisp prosciutto and scatter over the whole basil leaves.
9. Spread the garlic butter on the ciabatta and arrange butter-side up around the edge of the chicken, or put the bowl of garlic butter on the table for guests to spread their own.
10. Serve hot, with mixed leaf salad.