Ingredients

6 chicken breasts, skinned and boned

4 cloves garlic, chopped

2 tbsp olive oil

6 slices prosciutto ham

100g butter

2 cans chopped tomatoes

150ml chicken stock

400g cannellini beans , drained and rinsed

1 ciabatta loaf, sliced

250g cherry tomatoes, halved

handful of basil leaves, chopped

1tbsp chopped oregano

Method

Heat the oil in a large pan.

Cook the prosciutto until crisp and set aside.

In the same pan brown the chicken.

Stir in half the chopped garlic, tomatoes, stock and oregano.

Simer for 5 minutes, add the beans, simmer for another 5 minutes and then season.

Meanwhile, mix the butter in a bowl with the other half of the garlic.

Toast the ciabatta and spread with the garlic butter.

Add the tomatoes and basil to the chicken and cook for 3-5 minutes.

Serve with the crispy prosciutto crumbled over the top and garlic ciabatta to mop up the juices.

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.

Cooks Comments and Tips

.