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.
Chicken Stock Paste
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
Sugar for the Sauce
Water for the Sauce
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 1/2 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 Serrano ham slice 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.
In the meantime, 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.
Meanwhile, pop the broccoli tray on the top shelf of your oven and roast until tender and crispy, 10-12 mins.
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, slice the Serrano chicken widthways and share between your plates, spooning over the remaining tomato sauce from the dish.
Serve with the mash and garlicky broccoli alongside.