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1
Mix butter in a bowl with half the garlic.
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2
Get everything ready in bowls to take outside.
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3
Light the barbeque.
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4
Heat a sturdy roasting pan on the barbecue rack, then drizzle in the oil to coat the bottom.
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5
Lay in the slices of Parma ham, let them crisp up on both side, then remove and set aside.
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6
Season the chicken and brown on both sides in the tin.
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7
Stir in the remaining chopped garlic, then add the canned tomatoes, the stock and oregano.
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8
Simmer for 3 minutes, turn the beasts over and simmer 3 minutes longer.
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9
Tip in the canellini beans, turn the chicken breasts over and simmer for another 3 minutes, then turn over again and simmer 3 minutes more.
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10
Taste the sauce and see if it need seasoning.
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11
Towards the end of the cooking, toast the ciabatta on both sides of the barbeque.
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12
For the final touch, toss the cherry tomatoes and chopped basil into the chicken mix.
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13
Let the tomatoes soften slightly, then top with the crispy parma ham and scatter over the remaining whole basil leaves.
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14
Spread the garlic butter over the ciabatta and arrange the slices butter side up around the edge of the chicken.
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15
Serve hot with a mixed salad.
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16
Alternately you can do this on top of the stove in a deep frying pan, and grill the ciabatta in the oven.
