Cheesy Chicken Parmigiana
with Buttery Mash and Garlicky Beans
- Milk
- Egg
Ingredients
1 ball(s)
Mozzarella
(Contains: Milk)
30 grams
Unsalted Butter
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
2 unit(s)
Garlic Clove
150 grams
Green Beans
450 grams
Potatoes
1 bunch(es)
Chives
10 grams
Chicken Stock Paste
30 grams
Tomato Puree
1 carton(s)
Finely Chopped Tomatoes with Basil
2 unit(s)
British Chicken Breasts
2 slice(s)
Serrano Ham
Nutritional information
Instructions
Preheat your oven to 220°C. Bring a medium saucepan of water to the boil with 0.5 tsp of salt. Peel the potatoes and chop into 2cm chunks. Roughly chop the chives. Trim the green beans. Peel and grate the garlic (or use a garlic press). Drain the mozzarella and tear it into small chunks. Once boiling, add the potatoes to the water and cook until you can easily slip a knife through, 15-20 mins.
Sandwich each chicken breast between two pieces of baking paper or clingfilm, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick all over. IMPORTANT: Wash your hands after handling raw meat. Heat a drizzle of oil in a frying pan on medium-high heat. Season the chicken with salt and pepper, then place a rasher of serrano ham on each breast lengthways.
Once the oil is really hot, carefully lay in the chicken breasts, ham side down, and cook until browned and crispy, 5-6 mins (turn down the heat if necessary). Turn and cook for 4-5 mins on the other side. Once cooked, transfer to an ovenproof dish. Keep your pan - you'll need it for the sauce.
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 paste. Add a pinch of sugar (if you have any), stir together, bring to the boil and simmer until thick, 4-5 mins. Taste and add salt and pepper if needed. Pour it over the chicken, then scatter over the mozzarella and grated hard Italian style cheese.
Bake your cheesy chicken in the oven until the cheese is golden and chicken cooked through, 12-15 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. 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 and stir in half the chives. Cover with a lid to keep warm.
Wash your frying pan and pop back on medium-high heat with a drizzle of oil. Once the oil is hot, add the green beans and season with salt and pepper. Stir-fry until starting to char, 2-3 mins. Stir in the garlic, turn the heat down to medium and cook for 1 min. Then add a splash of water and immediately cover with a lid or some foil. Allow to cook until the beans are tender, 4-5 mins. Remove the pan from the heat. Serve the chicken and a spoonful of sauce with the mash and beans alongside. Sprinkle over the chives to finish. Enjoy!
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