Chicken and Serrano Ham Parmiagiana Style Sandwich
with Chips and Salad
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
3 slice(s)
Serrano Ham
450 grams
Potatoes
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains Cereals containing gluten)
120 grams
Marinara Sauce
1 ball(s)
Mozzarella
(Contains Milk)
125 grams
Baby Plum Tomatoes
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
32 grams
Fresh Pesto
(Contains Milk)
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
50 grams
Baby Leaf Mix
Not included in your delivery
1 unit(s)
Egg
½ tsp
Salt for the Breadcrumbs
1 tsp
Sugar for the Sauce
½ tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
When hot, pop the Serrano ham onto a large baking tray and cook on the top shelf of your oven until crisp and golden, 5-7 mins. Remove then transfer to a plate for later.
Meanwhile, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.
Meanwhile, sandwich each chicken breast between two pieces of baking paper.
Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl, season with salt for the breadcrumbs (see pantry for amount) and pepper.
Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.
Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.
Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.
Transfer the chicken to the (now empty) baking tray and bake on the top shelf of your oven until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Discard the oil from the chicken pan.
Meanwhile, in a small bowl, mix together the marinara and sugar for the sauce (see pantry for amount).
Drain the mozzarella and cut the cheese into 1cm slices widthways (1 per person). Chop the remaining mozzarella into 1cm chunks. Halve the baby plums.
Once your chicken has finished cooking, remove from the oven, spread over the marinara sauce and add a slice of mozzarella. Return to the oven and cook until the cheese has melted, 4-5 mins.
Meanwhile, in a medium bowl, mix the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.
Add the baby plums and toss to coat.
Halve the ciabatta. Add to the oven until warmed through, 2-3 mins.
Spread the pesto on the cut sides of each ciabatta roll then transfer the bottoms to your serving plates. Add a handful of leaves, top with your chicken, followed by serrano ham. Sandwich shut with the ciabatta lid.
Toss the remaining baby leaves and mozzarella through the dressing.
Serve with your chips and salad alongside.
Enjoy!
