Tomatoes on the vine make a pretty presentation for this dish, but if you can only find regular cherry or grape tomatoes, the recipe will still turn out great.
Ingredients
or1 spray, about 1/3 second (1 NLEA serving) of oil, PAM cooking spray, original (0 g)
or500 grams of potatoes, red, flesh and skin, raw, thinly sliced
or1 tbsp of rosemary, fresh (2 g)
or1 tablespoon of oil, olive, salad or cooking (14 g)
or1 tsp of oil, olive, salad or cooking (5 g)
or3/4 tsp of salt, table (5 g)
or1/2 tsp, ground of spices, pepper, black (1 g)
or600 grams of chicken, breast, without skin, raw ( 4 unit of 5oz/140gr chicken breast)
or200 grams of dry-cured ham ( 4 slices of about 2 Oz/50gr each use Parma ham or prosciutto )
or225 grams of tomato, cherry, raw ( ideally use tomato on vine but if not possible use regular red tomatoes not too big )
Preparation
1.
Preheat oven to 400°F. Spray large rimmed sheet pan with nonstick spray.2.
Place potatoes, garlic, and large rosemary sprigs in prepared pan.
Drizzle with 1 tablespoon oil;
sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper and toss to coat.
Spread evenly in pan and roast 10 minutes.
3.
Meanwhile, sprinkle chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Top each breast with 1 slice of prosciutto, folded into thirds; tuck 1 small rosemary sprig under each slice of prosciutto.4.
Remove pan from oven and carefully place chicken on top of potatoes. Roast 15 minutes.5.
Remove pan from oven and place tomatoes in pan.
Drizzle tomatoes with remaining 1 teaspoon oil and continue roasting until chicken is cooked through and potatoes are tender, about 10 minutes.
