One Tray Italian-Style Chicken

Serves: 4
Prep time: 15 minutes
Cooking time: 30 minutes

1 medium onion, peeled and cut into 8 wedges
2 garlic cloves, sliced
4 x free range chicken breast fillets
8 x Prosciutto or Speck slices
100 g green beans, trimmed
100 g Kalamata olives, pips removed
1 punnet  (200g) ZZ2 Santé tomatoes
9 – 12 caper berries
Olive oil for drizzling
Freshly ground salt and pepper
Fresh basil leaves
Parmesan shavings

To serve:
250 g spaghetti
Juice and zest of 1 lemon
Parmesan shavings
Salt and lots of black pepper
Olive oil

Preheat the oven to 200°C.
Place the onion and garlic onto a greased baking tray.
Wrap 2 slices of prosciutto around each chicken breast fillet and place them on top on the onions.
Drizzle with olive oil and season lightly. Roast for 10 minutes.
Arrange the green beans, olives, santé tomatoes and capers around the chicken, drizzle with a little more oil. Turn heat up to 220°C and roast for a further 15 minutes or until tomatoes are blistered and chicken is cooked through.
Serve immediately, garnished with fresh basil leaves and parmesan shavings.
Enjoy with al dente spaghetti seasoned with lemon, parmesan, salt, lots of black pepper and olive oil.
Make sure you add the cooking juices from the chicken and veggies to your pasta too! So delish!