Serrano Ham Wrapped Chicken Breast
with Hazelnut Chocolate Mousse Dessert
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
450 grams
Potatoes
150 grams
Asparagus
2 unit(s)
Garlic Clove
10 grams
Chicken Stock Paste
4 slice(s)
Serrano Ham
2 unit(s)
British Chicken Breasts
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
50 grams
Chocolate Chips
(Contains Soya May contain Milk)
25 grams
Hazelnuts
(Contains Nuts May contain Nuts)
300 grams
Double Cream
(Contains Milk)
Not included in your delivery
6 tsp
Sugar
Nutritional information
Utensils
Instructions
The chocolate mousse will take 2-3 hours to set so we'd recommend getting them prepared earlier in the day. However, they'll still be delicious if you only leave them in the fridge for less time. Either way, make your pudding (all 3 steps) before you start cooking your main.
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water with 0.5 tsp salt to the boil for the potatoes. Peel and slice the potatoes into 1cm thick rounds.
Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. Once cooked, carefully drain in a colander.
While the potatoes simmer, trim and halve the asparagus widthways.
Peel and grate the garlic (or use a garlic press).
Mix together the garlic, chicken stock paste and half the double cream for the dauphinoise in a jug.
Meanwhile, lay a slice of Serrano ham lengthways on a board. Place a chicken breast horizontally across the middle, then wrap the ham around the chicken to enclose it.
Repeat with the remaining chicken and ham, then place them seam-side down on a lightly oiled baking tray.
Drizzle with a little oil, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.
Once the potatoes are cooked, drain in a colander and set the pan aside.
Lay the cooked potato slices in layers in an appropriately sized ovenproof dish. Stir the double cream mixture, then pour over the potatoes. Sprinkle the cheese on top.
Bake on the top shelf of your oven until golden brown and bubbly, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
Fill the (now empty) potato pan with water and put back on to boil with 0.5 tsp salt for the asparagus.
Once boiling, add the asparagus to the water and cook until tender, 2-3 mins.
When tender, drain in a colander and pop back into the pan with a drizzle of oil. Season with salt and pepper.
When everything's ready, serve the Serrano wrapped chicken on plates.
Serve with the asparagus and dauphinoise potatoes alongside.
Enjoy!
Pour the sugar (see ingredients for amount) and half the double cream for the mousse into a small saucepan with a small pinch of salt.
Place on medium-high heat and bring it to a simmer, stirring until the sugar has dissolved.
Remove from the heat, then add the chocolate chips to the saucepan. Allow to stand for 4-5 mins, then stir together until fully combined.
Set aside to cool down completely.
Meanwhile, roughly chop the hazelnuts.
Heat a small frying pan on medium heat (no oil).
Once hot, add the hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily.
Transfer the hazelnuts to a small bowl for serving later.
Using a whisk, whip the remaining double cream for the mousse until light and fluffy.
Gently stir the whipped cream through the cooled chocolate mixture.
Divide the mousse into separate glasses or ramekins, then cover and pop into the fridge to set, 2-3 hrs minimum.
When ready to serve, scatter some toasted hazelnuts over the top of each mousse to finish.
Enjoy!
