Cheesy Chicken and Serrano Ham Parmigiana

Name: Cheesy Chicken and Serrano Ham Parmigiana with Mash and Garlicky Green Beans
Total time: 50 min
Yield: 2
Cuisine: Italian
Ingredients: 450 Potatoes; 150 Green Beans; 2 Garlic Clove**; 1 Mozzarella; 2 British Chicken Breasts; 2 Serrano Ham; 30 Tomato Puree; 1 Finely Chopped Tomatoes with Basil; 10 Chicken Stock Paste; 40 Grated Hard Italian Style Cheese; 30 Butter for the Potatoes

with Mash and Garlicky Green Beans

Get 50% off 1st box + free snacks for life!

This Cheesy Chicken and Serrano Ham Parmigiana is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:

Milk

•Egg

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.

Total50 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

450

Potatoes

150

Green Beans

Garlic Clove**

Mozzarella

(Contains: Milk)

British Chicken Breasts

Serrano Ham

Tomato Puree

Finely Chopped Tomatoes with Basil

Chicken Stock Paste

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

Butter for the Potatoes

Nutritional information

Energy (kcal)833 kcal

Energy (kJ)3483 kJ

Fat34.8 g

of which saturates20.1 g

Carbohydrate61.1 g

of which sugars17.9 g

Protein72.4 g

Salt5.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

Preheat your oven to 240°C/220°C fan/gas mark 9. Bring a medium saucepan of water to the boil with 0.5 tsp salt for the potatoes.

Peel and chop the potatoes into 2cm chunks. Trim the green beans.

Peel and grate the garlic (or use a garlic press). Drain the mozzarella and tear it into small chunks.

Once your pan of water is boiling, add the potatoes and cook until you can easily slip a knife through, 15-20 mins.

Meanwhile, sandwich each chicken breast between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick.

Season the chicken with salt and pepper, then place a slice of Serrano ham over each breast lengthways. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Heat a drizzle of oil in a large frying pan on medium-high heat.

Once hot, lay in the chicken, ham-side down. Cook until golden brown and crispy, 7-8 mins each side.

Once cooked, transfer the chicken to an ovenproof dish. Cover with foil to keep warm. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Pop your (now empty) frying pan back on medium-high heat with the tomato puree and half the garlic. Fry for 1 min.

Stir in the chopped tomatoes, chicken stock paste and a pinch of sugar (if you have any), then bring to the boil. Simmer until thickened, 5-6 mins. Taste and add salt and pepper if needed.

Pour the sauce over the chicken, then scatter the mozzarella and grated hard Italian style cheese over the top. Bake on the top shelf of your oven until the cheese is golden and bubbling, 12-15 mins.

Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat.

Add the butter (see pantry for amount) and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper. Cover with a lid to keep warm.

Meanwhile, wash your frying pan and pop back on medium-high heat with a drizzle of oil.