- 100g soft butter
Butter is a dairy product made from separating whole milk or cream into fat and…
- 4 garlic cloves, chopped
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 6 slices of prosciutto (85g pack)
Prosciutto is a sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is…
- 6 x 175g skinless boneless chicken breast fillets
- 2 x 400g cans chopped tomatoes
- 150ml chicken or vegetable stock
While it's the traditional Christmas bird, turkey is good to eat all year round, though…
- 4 sprigs of oregano, leaves removed and chopped
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- 400g can cannellini beans, drained and rinsed
Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…
- 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
Mix the butter in a bowl with half the garlic. Get everything in bowls or on plates ready to take outside. Light the barbie.
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.
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.
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.
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.
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.