Cheesy Chicken and Serrano Ham Parmigiana
with Buttery Mashed Potatoes and Garlicky Green Beans
This Cheesy Chicken and Serrano Ham Parmigiana is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
British Chicken Breasts
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
150
Green Beans
2
Serrano Ham
1
Chives
10
Chicken Stock Paste
30
Unsalted Butter
(Contains Milk)
30
Tomato Puree
2
Garlic Clove
1
Mozzarella
(Contains Milk)
1
Finely Chopped Tomatoes with Basil
450
Potatoes
Nutritional information
Utensils
Instructions
Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a medium saucepan of water to the boil with 1/2 tsp salt.
Peel and chop the potatoes into 2cm chunks. Roughly chop the chives (use scissors if easier). Trim the green beans.
Peel and grate the garlic (or use a garlic press). Drain the mozzarella and tear it into small chunks.
Once your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.
Sandwich each chicken breast between two pieces of baking paper or cling film.
Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick.
Season the chicken with salt and pepper, then place a slice of Serrano ham over each breast lengthways. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat.
When the pan is hot, lay in the chicken, ham-side down. Cook until golden brown and crispy, 5-6 mins each side.
Once cooked, transfer the chicken to an ovenproof dish. Cover with foil to keep warm. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Pop your (now empty) frying pan back on medium-high heat and add the tomato puree and half the garlic. Fry for 1 min.
Stir in the chopped tomatoes, chicken stock paste and a pinch of sugar (if you have any), then bring to the boil. Simmer until thickened, 5-6 mins. Taste and add salt and pepper if needed.
Pour the sauce over the chicken, then scatter the mozzarella and grated hard Italian style cheese over the top.
Bake the chicken in the oven until the cheese is golden and bubbling, 12-15 mins.
Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir in half the chives. Cover with a lid to keep warm.
Meanwhile, wash your frying pan and pop back on medium-high heat with a drizzle of oil.
When the pan is hot, add the green beans and season with salt and pepper. Stir-fry until starting to char, 2-3 mins.
Stir in the garlic, then turn the heat down to medium and cook for 1 min.
Add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins.
When ready, serve up your chicken parmigiana alongside the chive mash and garlicky beans. Spoon over the sauce and sprinkle over the remaining chives to finish. Enjoy!
