Easy Serrano and Parmesan Topped Chicken Breast
with Truffle Pre-Prepared Dauphinoise , Tenderstem® and Asparagus
Deliciously easy to cook, it only takes 3 steps to put this Easy Serrano and Parmesan Topped Chicken Breast on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
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
350 grams
Dauphinoise Potatoes
(Contains Milk May contain Nuts, Sesame)
2 unit(s)
British Chicken Breasts
150 grams
Tenderstem Broccoli
100 grams
Asparagus
2 slice(s)
Serrano Ham
20 grams
Parmigiano Reggiano
(Contains Milk)
1 sachet(s)
Truffle Zest
15 grams
Toasted Flaked Almonds
(Contains Nuts May contain Sesame, Nuts, Peanut)
37 grams
Red Pepper Chilli Jelly
Nutritional information
Utensils
Instructions
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove the outer sleeve and the plastic film from the top of the potato dauphinoise tray. Season with salt and pepper. Pop the container onto one side of a large baking tray.
- Lay the chicken onto the other side of the baking tray. Drizzle with oil and season with salt and pepper.
- Roast on the top shelf of your oven, 25-30 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- When there's 10 mins of roasting time left, pop the Tenderstem® broccoli and asparagus onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- Roast on the middle shelf, 10-12 mins.
- When the chicken has 5 mins left, lay a slice of Serrano ham on top of each breast. Sprinkle the Parmigiano Reggiano over the top.
- Return to the oven for the remaining time, 5 mins.
- When everything's ready, share the cheesy Serrano chicken between your plates.
- Serve the potato dauphinoise, broccoli and asparagus alongside.
- Sprinkle the truffle zest over the dauphinoise. Scatter the flaked almonds over the vegetables.
- Drizzle the red pepper chilli jelly over the chicken to finish.
Enjoy!
