Greek Chicken Casserole With Feta and Prosciutto

This might have to be the last recipe I post - I'm giving away all my sure-fire dinner party favourites and secrets'! I think this is another weight watchers recipe - not exactly sure of the source. It's again - easy and delicious -and pretty healthy. I often serve it with a mushroom risotto.

• Ready In: 1 hr 5 mins
• Serves: 2-4

Ingredients

• 6  skinless chicken drumsticks
•  cooking spray
• 1  onion, cut into thin wedges
• 2  garlic cloves, crushed
• 100  ml dry white wine
• 400  g diced tomatoes
• 60  g  olives (pitted and marinated)
• 1  tablespoon red wine vinegar
• 50  g prosciutto
• 1⁄2 cup  chopped fresh flat-leaf parsley
• 60  g  low-fat feta

Directions

1. Preheat oven to 180°C.
2. Heat a large non-stick frying pan, coat the chicken with cooking oil spray and cook over medium heat until golden. (Alternatively - roast chicken in the oven until just cooked). Place in a casserole dish.
3. Coat the onion with cooking oil spray and cook over a low heat until soft.
4. Add the garlic and wine and bring to boil, then add the tomatoes, olives and vinegar and and heat through.
5. Pour over the chicken, cover and cook in the oven for 50 minutes or until the chicken is cooked and tender.
6. 10 minutes before the chicken is cooked, put the prosciutto on a baking tray and cook until golden and crisp -about 3-5 minutes.
7. Remove casserole from the oven and stir the parsley through.
8. Season to taste with salt and black pepper and crumble the prosciutto and feta over the top to serve.