Name: One-pan prosciutto chicken with tomatoes and olives
Total time: 2700 s
Yield: 4
Ingredients: 4 chicken breast; 8 slice prosciutto; 300 gram baby new potato; 6 sprig thyme; 3 clove garlic; 1/4 lemon; 400 gram Sweet Rosso tomato; 100 gram nocellara olives; 1 handful basil

Step 1

Heat the oven to 200°C/180°C fan/gas mark 6. Lay out two pieces of cling film, put a chicken breast (4) between the two pieces and lightly bash with a rolling pin to a 3cm thickness. Wrap in two slices of prosciutto (8 slices) and season. Repeat with the remaining chicken. Chill until needed.

Step 2

Bring a pan of salted water to the boil. Add the potatoes (300 g) and cook for 6 minutes. Drain and leave to steam dry.

Step 3

Toss half the thyme (6 sprigs) , garlic cloves (3 cloves) , potatoes, lemon slices (1/4) and 3 tbsp olive oil in a large, shallow casserole dish or roasting tin. Nestle in the chicken and drizzle with a little more oil. Roast for 20 minutes. Add the tomatoes (400 g) and olives (100 g) and roast for a further 10-15 minutes or until the chicken is cooked through. Finish with the remaining thyme and the basil (1 handful) .

One-pan prosciutto chicken with tomatoes and olives

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