Sunday, 27 May 2012

Chicken with prosciutto ham and roasted vine tomatoes

This is too good to be true, another beautiful day, another meal in the garden. This meal tonight is a simpler version of a meal from 'Jamie's 30 minute meals'. I know I keep saying it, but it is so simple. It's not cooking, it's assembling a few ingredients and sticking them in the oven. I ended up doing two different meals this evening as we had friends for dinner. Pork saltimbocca for 3 of us and this dish for the other 3. It didn't feel like an effort because both meals are very straight forward and I just roasted some new potatoes (see roasted new potatoes, May entry) and did some garden peas to accompany both dishes.


Ingredients
Serves 4 
4 chicken breasts
sweet paprika
dried oregano
seasoning
olive oil
300g cherry tomatoes on the vine 
4 slices of bacon of proscitutto ham
Lemon (optional)


Method
On a piece of greaseproof paper, sprinkle some sweet paprika, olive oil, oregano and seasoning and mix together. Dip the chicken breasts into the mixture to give a little coating. Heat the oven to 180C. Heat some olive oil in a frying pan and fry the chicken breasts until just golden on both sides. Put the chicken breast in a roasting dish with the vine tomatoes. Put a piece of ham or bacon on each chicken breast and sprinkle with some more olive oil. Add the lemon pieces if using. Then bake in the oven for about 30 minutes, until the chicken is cooked through.  

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