Prosciutto, Chicken and Caper Traybake

Preheat the oven to 200C. Open out the chicken thigh fillets, and place a basil leaf in the middle of each fillet. Roll up again, then top each thigh with another basil leaf. Roll each thigh fillet in a slice of prosciutto, then transfer to a roasting tin with the potatoes, the olive oil and the wine. Season well and roast for 20 mins.
Add the tomatoes and the remainder of the torn basil to the roasting tin, then baste well with the roasting juices. Roast for 20 mins more, or until the chicken is cooked through. Remove the tin from the oven, scatter with the capers and parsley, then serve with a salad or some green beans on the side.

50 mins

2 serving

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