Pan roasted chicken with crisp prosciutto & tomatoes - Good Food Middle East

Ingredients

• 100g soft butter
• 4 garlic cloves, chopped
• 2 tbsp olive oil
• 6 slices of prosciutto (85g pack)
• 6 x 175g skinless boneless chicken breast fillets
• 2 x 400g cans chopped tomatoes
• 150ml chicken or vegetable stock
• 4 sprigs of oregano, leaves removed and chopped
• 400g can cannellini beans, drained and rinsed
• 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