Cheesy Chicken and Serrano Ham Parmigiana

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 frying pan on medium-high heat. Once the pan is hot, lay in the chicken, ham-side down. Cook until golden brown and crispy, 5-6 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 and add the tomato puree and half the garlic. Fry for 1 min, then add the chopped tomatoes and chicken stock powder. Add a pinch of sugar (if you have any) and stir together, then bring to the boil. Simmer until thickened, 4-5 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 in the oven until the cheese is golden and everything is piping hot, 12-15 mins. Meanwhile, once the potatoes are cooked, drain in a colander and return to the pan, off the heat. Add the butter and a splash of milk (if you have any) and mash until smooth. Season with salt and pepper, then stir in half the chives. Cover with a lid to keep warm.