Cheesy Chicken and Serrano Ham Parmigiana
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Cheesy Chicken and Serrano Ham Parmigiana

Cheesy Chicken and Serrano Ham Parmigiana

with Mash and Garlicky Tenderstem® Broccoli

A comfort food classic using premium ingredients, this Cheesy Chicken and Serrano Ham Parmigiana brings the best of the British pub into your kitchen.


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.

Preparation Time50 minutes
Cooking time30 minutes


serving amount

450 grams


2 unit(s)

Garlic Clove

1 ball(s)


(Contains Milk)

150 grams

Tenderstem Broccoli

2 unit(s)

Chicken Breasts

2 slice(s)

Serrano Ham

30 grams

Tomato Puree

1 carton(s)

Tomato Passata

10 grams

Chicken Stock Paste

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

Not included in your delivery

1 tsp

Sugar for the Sauce

50 milliliter(s)

Water for the Sauce

30 grams



Nutritional information

Energy (kJ)3192 kJ
Energy (kcal)763 kcal
Fat29.6 g
of which saturates16.9 g
Carbohydrate59.9 g
of which sugars13.6 g
Protein66.7 g
Salt3.67 g
Always refer to the product label for the most accurate ingredient and allergen information.



Preheat your oven to 220°C/200°C fan/gas mark 7.

Bring a large saucepan of water to the boil with 0.5 tsp salt for the potatoes.

Peel and chop the potatoes into 2cm chunks. Peel and grate the garlic (or use a garlic press). Drain the mozzarella and tear it into small chunks.

Halve any thick broccoli stems lengthways, then pop them onto a baking tray. Sprinkle over half the garlic, drizzle with oil, then season with salt and pepper. Toss to coat and set aside.


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.

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


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 and set aside for now. 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 remaining garlic. Cook for 1 min.

Stir in the passata, chicken stock paste, sugar and water for the sauce (see pantry for both amounts). Bring to the boil and simmer until thickened, 3-4 mins. Taste and season with salt and pepper if needed.

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


Pop the broccoli tray on the top shelf of your oven and roast until tender and crispy, 10-12 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. 


When ready, share the chicken parmigiana and tomato sauce between your plates.

Serve with the mash and garlicky broccoli alongside.