One-pan Prosciutto Chicken with Tomatoes

Name: One-pan Prosciutto Chicken with Tomatoes
Total time: 1 h
Yield: Serves 6
Cuisine: british
Ingredients: 100g soft butter; 4 garlic cloves chopped; 2 tbsp olive oil; 6slices of prosciutto (85g pack); x skinless boneless chicken breast fillets; 2x 400g cans chopped tomatoes; 150ml chicken or vegetable stock; 4sprigs of oregano leaves removed and chopped; 400g can cannellini beans drained and rinsed; 1 ciabatta loaf, cut into 12 slices; 250g punnet cherry tomato halved; 18 basil leaves half chopped, half left whole; mixed salad leaves tossed in your favourite dressing, to serve

4.20 (5)

⏱ 60 mins 🍽 Serves 6 🌶 british ✅ Easy 🏷 Main course

This British supper recipe offers a convenient barbecue method where all components are prepared in one sturdy roasting tin. It features chicken breasts wrapped in flavour, simmered with canned tomatoes, stock, oregano and cannellini beans. Crisp prosciutto and fresh cherry tomatoes are added towards the end, served with garlic ciabatta toast and a simple mixed leaf salad. The entire dish comes together in approximately 60 minutes for six people.

Ingredients

100g soft butter
4 garlic cloves chopped
2 tbsp olive oil
6slices of prosciutto (85g pack)
x skinless boneless chicken breast fillets
2x 400g cans chopped tomatoes
150ml chicken or vegetable stock
4sprigs of oregano leaves removed and chopped
400g can cannellini beans drained and rinsed
1 ciabatta loaf, cut into 12 slices
250g punnet cherry tomato halved
18 basil leaves half chopped, half left whole
mixed salad leaves tossed in your favourite dressing, to serve

Method

Combine the butter with half of the chopped garlic in a bowl. Prepare all other ingredients and have them ready to take outdoors. Light the barbecue.
Place a robust roasting tin on the barbecue rack and add the oil to coat its base. Add the prosciutto slices and cook until crisp on both sides. Remove and set aside.
Season the chicken fillets and brown them on both sides in the same tin. Stir in the remaining chopped garlic, then pour in the chopped tomatoes, stock and chopped oregano. Let it simmer for 3 minutes, turn the chicken over and simmer for a further 3 minutes.
Add the drained cannellini beans, turn the chicken again and simmer for another 3 minutes. Turn the chicken once more and simmer for 3 minutes more. Taste the sauce and adjust the seasoning if required.
As the chicken finishes cooking, toast the slices of ciabatta on both sides on the barbecue, working in batches if your grill space is limited.
Stir the halved cherry tomatoes and the chopped basil into the chicken mixture. Allow the tomatoes to warm through slightly, then top the dish with the crisp prosciutto and scatter the whole basil leaves over. Spread the garlic butter onto the toasted ciabatta and arrange it around the chicken, or serve the butter separately for guests. Serve immediately with dressed mixed salad leaves.

Nutrition (per serving)

Calories550 kcal

Fat23 g

Saturates11 g

Carbs32 g

Fibre5 g

Protein54 g

Sodium1036 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebritish