Pan roasted chicken with crisp prosciutto & tomatoes

Pan roasted chicken with crisp prosciutto & tomatoes

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(5 ratings)

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Cooking time

Around 1 hour

Skill level

Easy

Servings

Serves 6

Try this exciting new take on barbecuing – with everything cooked in one pan.

Nutrition and extra info

Nutrition info

Nutrition

kcalories
550
protein
54.5g
carbs
32g
fat
23g
saturates
11g
fibre
5g
sugar
0g
salt
2.59g

Ingredients

  • 100g soft butter
  • 4 garlic cloves, chopped
  • 2 tbsp olive oil
  • 6 slices of prosciutto (85g pack)
  • 6 x 175g skinless boneless chicken breast fillets
  • 2 x 400g cans chopped tomatoes
  • 150ml chicken or vegetable stock
  • 4 sprigs 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

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Method

  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 tin’s base. Lay in the prosciutto and crisp on both sides. Set it aside.
  3. 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.
  4. 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 it’s needed.
  5. Towards the end of the chicken’s 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.
  6. Toss the tomatoes and chopped basil into the chicken mix. Let the tomatoes soften slightly, then top with the crisp prosciutto and scatter over the whole basil leaves. 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. Serve hot, with mixed leaf salad.

Recipe from Good Food magazine, September 2003

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Comments

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cscollins's picture
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This is one of our favourite recipes after we found it in a little free booklet of italian recipes. Never fails to impress and is always eagerly anticipated once the cooking smells hit the air. Sure fire winner. Especially good as you can cook it inside or outside, whatever the weather.

pamgod's picture
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This is great if you want to spend your time with friends/family and not be a bbq slave. We have used this recipe many times & everyone loves it

debymcs's picture
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i made this to the exact recipe and it was very tomatoie the chicken does come out moist and bougt garlic butter and spreaded it on ciabatta loaf then topped with some mozzarella cheese yum lol that was the best bit of the meal and the i bought floretta spinach leaf salad and dressed with a little lemon juice extra virgin olive oil and balsamic vinegar would not make this again would recommend if you like over powering tomato flavour :)

jab4shoes's picture

I don't have a garden so i just did this on the hob. Was amazing. My boyfriend and I licked our plates clean. The crispy prosciutto on the top was gorgeous and the chicken was very moist and tasty.

nuffinbuttrouble's picture
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absolutley perfect, easy, tasty, filling!

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