Serrano Ham Wrapped Chicken Breast and Creamy Sauce
with Cheesy Truffled Roast Potatoes, Tenderstem® and Mozzarella Salad
This Serrano Ham Wrapped Chicken Breast and Creamy Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
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
2 slice(s)
Serrano Ham
2 unit(s)
British Chicken Breasts
150 grams
Tenderstem Broccoli
1 ball(s)
Mozzarella
(Contains Milk)
12 milliliter(s)
Balsamic Vinegar
(Contains Sulphites)
20 grams
Parmigiano Reggiano
(Contains Milk)
10 grams
Chicken Stock Paste
75 grams
Creme Fraiche
(Contains Milk)
1 sachet(s)
Truffle Zest
40 grams
Wild Rocket
Not included in your delivery
1 tsp
Sugar for the Dressing
1 tbsp
Olive Oil for the Dressing
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full kettle.
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Peel and chop the potatoes into 3cm chunks.
Pour the boiling water into a large saucepan on high heat with 1/2 tsp salt. Boil the potatoes for 5-6 mins or until the edges are soft.
Once the potatoes are ready, drain in a colander and pop back into the pan.
Shake to fluff up the potatoes, then carefully add them to the hot baking tray, turning in the oil.
Season with salt, then roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through.
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 the chicken with 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.
Meanwhile, halve any thick broccoli stems lengthways. Drain and chop the mozzarella into 2cm chunks.
In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for now.
Halfway through cooking the chicken, add the broccoli to the same baking tray. Drizzle with oil, season with salt and pepper, then spread out in a single layer.
Roast on the middle shelf for the remaining cooking time until tender and crispy, 12-15 mins.
When the potatoes have 5 mins left, sprinkle over the Parmigiano Reggiano and toss to coat. Return to the oven for the remaining time.
If you'd prefer to boil your broccoli, boil it in step 5 while the sauce simmers for 3-4 mins, until tender.
While everything cooks, heat a drizzle of oil in a small frying pan on medium heat.
Once hot, stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced by half, 3-4 mins.
Mix in the creme fraiche, bring back to the boil, then remove from the heat. Taste and add salt and pepper if needed.
Once the chicken is cooked, transfer it to a board to rest for 2-3 mins, then slice widthways into 5 or 6 pieces. Reheat the sauce if necessary.
Add the rocket and mozzarella to the bowl of dressing and toss together.
Serve your chicken on plates with the cheesy potatoes and broccoli alongside. Serve the rocket and mozzarella salad on the side.
Sprinkle the truffle zest over the potatoes and spoon the creamy sauce over the chicken to finish.
Enjoy!
