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Ingredients

• 4 tablespoons extra virgin olive oil (EVOO), plus extra for drizzling, divided
• 2 boneless, skinless chicken breasts, cut in half
• 8 slices prosciutto
• 2 medium red onions, thinly sliced
• 2 small bulbs fennel, fronds removed and discarded, bulb cored and thinly sliced
• 2 stalks celery, thinly sliced on a bias
• 2 bay leaves
• 3 cloves garlic, 2 thinly sliced, 1 peeled and left whole, divided
• Salt and ground black pepper
• 1/2 cup chicken stock
• 1/2 cup white wine
• 1 28-ounce can whole tomatoes
• 1 loaf ciabatta, split in half lengthwise and cut into four chunks
• 2 tablespoons chopped tarragon
• 2 tablespoons chopped basil
• 2 tablespoons chopped flat-leaf parsley
• 1/2 cup balsamic drizzle, optional

Description

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