Serrano Ham Wrapped Chicken Breast
with Homemade Rocket Pesto and Fresh Tagliatelle
These Serrano Ham Wrapped Chicken Breast are bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!
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
½
Tarragon
125
Premium Tomato Mix
198
Fresh Tagliatelle
(Contains Egg, Cereals containing gluten)
4
Serrano Ham
1
Garlic Clove
½
Lemon
40
Walnuts
(Contains Nuts May contain Peanut, Sesame, Nuts)
40
Wild Rocket
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
6
Olive Oil
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Peel the garlic clove(s) and pop into foil with a drizzle of oil and scrunch to enclose it. Roast on a lightly oiled baking tray in your oven until soft, 10-12 mins. Meanwhile, lay the slices of Serrano ham lengthways on a board (2 slices per chicken breast). Place the chicken horizontally across the middle. Wrap the ham around the chicken to enclose it. Place them seam-side down on the same baking tray. Repeat with the remaining chicken and ham. Roast the chicken on the top shelf of your oven for 23-25 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
Bring a large pan of water to the boil with 0.5 tsp salt. Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon.Once the garlic is roasted, remove from the foil. Mash into a smooth paste with the back of a fork.
Reserve a quarter of the rocket to garnish. Pop the remaining rocket, tarragon leaves, walnuts, Italian hard cheese, lemon zest and juice, olive oil (see ingredients for amounts) and garlic and whiz in a food processor until blended. Season with salt and pepper. It should have a pourable consistency so add a little more lemon juice or olive oil to loosen if you need to. TIP: If you don't have a food processor, finely chop the rocket, tarragon and walnuts and pop into a bowl. Mix with the garlic, lemon zest and juice, olive oil and cheese. Season well with salt and pepper. Mix well and set aside.
About 10 minutes before the chicken has finished cooking, add the tomatoes to the roasting tray, drizzle with olive oil and season with salt and pepper. Return to the oven and cook until the tomatoes are starting to burst and the chicken is cooked, 8-10 mins. Leave the chicken to rest for 2-3 mins after it’s cooked. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
While the chicken is resting, add the fresh tagliatelle to the boiling water (see ingredients for amount you need) and cook until tender, 3-4 mins. Drain in a colander then return to the saucepan.Spoon in the homemade pesto and stir through to coat the pasta evenly.
Divide the tagliatelle between plates and top with the chicken and roasted tomatoes. Garnish with the remaining rocket and enjoy!
