Pan Roasted Chicken With Crisp Prosciutto and Tomatoes

• 4 ounces soft butter
• 4 garlic cloves, chopped
• 2 tablespoons olive oil
• 6 slices parma ham
• 6 boneless skinless chicken breasts
• 2 (400 g) cans chopped tomatoes
• 14 pint chicken or 14 pint vegetable stock
• 4 sprigs oregano, leaves removed and chopped
• 1 (400 g) can cannellini beans, drained and rinsed
• 1 loaf ciabatta, cut into 12 slices
• 1 cup cherry tomatoes, halved
• 18 basil leaves, chop just half of them

1. Mix butter in a bowl with half the garlic.
2. Get everything ready in bowls to take outside.
3. Light the barbeque.
4. Heat a sturdy roasting pan on the barbecue rack, then drizzle in the oil to coat the bottom.
5. Lay in the slices of Parma ham, let them crisp up on both side, then remove and set aside.
6. Season the chicken and brown on both sides in the tin.
7. Stir in the remaining chopped garlic, then add the canned tomatoes, the stock and oregano.
8. Simmer for 3 minutes, turn the beasts over and simmer 3 minutes longer.
9. Tip in the canellini beans, turn the chicken breasts over and simmer for another 3 minutes, then turn over again and simmer 3 minutes more.
10. Taste the sauce and see if it need seasoning.
11. Towards the end of the cooking, toast the ciabatta on both sides of the barbeque.
12. For the final touch, toss the cherry tomatoes and chopped basil into the chicken mix.
13. Let the tomatoes soften slightly, then top with the crispy parma ham and scatter over the remaining whole basil leaves.
14. Spread the garlic butter over the ciabatta and arrange the slices butter side up around the edge of the chicken.
15. Serve hot with a mixed salad.
16. Alternately you can do this on top of the stove in a deep frying pan, and grill the ciabatta in the oven.

butter, garlic, olive oil, parma ham, chicken breasts, tomatoes, chicken, oregano, cannellini beans, cherry tomatoes, basil

Taken from www.food.com/recipe/pan-roasted-chicken-with-crisp-prosciutto-and-tomatoes-81107 (may not work)