Crispy Chicken with Parma Ham, Asparagus and Tomatoes

This is a brilliant midweek dish - one pan, no fuss, loads of flavour and healthy to boot! Juicy chicken, asparagus which is bang in season right now and a tomato and olive sauce, enriched with a little butter and wine.

If you don't have or don't like olives, you can swap them out for anchovies or sun-dried tomatoes. In any event, you need to be careful with the seasoning in this dish because the ham and olives (or alternatives) are already pretty salty. As always, use a wine you'd be happy to drink and since we're only using a splash, why not have a glass whilst you're cooking!

Crispy Chicken with Parma Ham, Asparagus and Tomatoes

Serves 2

olive or rapeseed oil

2 free-range, skinless chicken breasts 

1 bunch of asparagus 

4 slices Parma ham or prosciutto

250g cherry tomatoes 

10 black olives, destoned 

a couple of sprigs of fresh basil, roughly chopped

a small knob of butter 

a splash of white wine

sea salt and freshly ground black pepper

Place a large frying pan on a high heat. Lay your chicken breasts on a board and cut three incisions into each one like fingers, going all the way through the breast but leaving about 1cm joined at the top. Sprinkle with a pinch of salt and pepper. 

Trim the woody ends off of the asparagus spears. Add a splash of oil to the pan, followed by the chicken and asparagus. Cook for 10 minutes, or until the chicken and asparagus are cooked through, turning halfway. When turning the chicken, lift the asparagus on top of the chicken and add the ham to the pan (you may need to do this is batches). 

Once the ham is golden and crispy, remove to a plate together with the asparagus. Keep warm. Move the chicken to one side of the pan then throw in the tomatoes, olives, basil leaves and butter. Reduce to a low heat and add a splash of wine to help make a sauce. Leave to bubble away and thicken for a couple of minutes. 

Use tongs to divide the chicken, crispy ham, asparagus and most of the tomatoes between your plates. Squash the remaining tomatoes, mixing them with the lovely juices in the pan, then drizzle over the chicken before serving.