Chicken and Serrano Parmigiana Style Sandwich
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Chicken and Serrano Parmigiana Style Sandwich

with Mozzarella, Fresh Pesto, Chips and Tomato Salad

Inspired by some of the world's most popular street food, this tasty Chicken and Serrano Parmigiana Style Sandwich is perfect for a casual sharing-style dinner.

Tags:
Egg(s) not included
Allergens:
Cereals containing gluten
Milk
Sulphites

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 Time45 minutes
Cooking time35 minutes
DifficultyMedium

Ingredients

serving amount

3 slice(s)

Serrano Ham

450 grams

Potatoes

2 unit(s)

Chicken Breasts

50 grams

Breadcrumbs

(Contains Cereals containing gluten)

120 grams

Marinara Sauce

1 ball(s)

Mozzarella

(Contains Milk)

125 grams

Baby Plum Tomatoes

12 milliliter(s)

Balsamic Vinegar

(Contains Sulphites)

32 grams

Fresh Pesto

(Contains Milk)

2 unit(s)

Ciabatta

(Contains Cereals containing gluten)

50 grams

Baby Leaf Mix

Not included in your delivery

1 unit(s)

Egg

½ tsp

Salt for the Breadcrumbs

1 tsp

Sugar for the Sauce

½ tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

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Nutritional information

Energy (kJ)4343 kJ
Energy (kcal)1038 kcal
Fat31.4 g
of which saturates10.3 g
Carbohydrate118.7 g
of which sugars14.1 g
Protein74.4 g
Salt5.85 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Baking Paper
Bowl
Rolling Pin
Plate
Mixing Bowl
Large Frying Pan
Small Bowl
Medium Bowl

Instructions

1

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

When hot, pop the Serrano ham onto a large baking tray and cook on the top shelf of your oven until crispy and golden, 5-7 mins. Remove, then transfer to a plate for later.

Meanwhile, chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the middle shelf until golden, 30-35 mins. Turn halfway through.

2

While the chips are in the oven, sandwich each chicken breast between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2 cm thick. Season with salt and pepper.

Crack the egg (see pantry for amount) into a medium bowl and whisk. Put the breadcrumbs into another medium bowl, season with the salt (see pantry for amount) and pepper.

Dip the chicken into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging and discard any excess egg.

3

Pop a large frying pan on high heat and add enough oil to coat the bottom of the pan. TIP: You want the oil to be hot so the chicken fries properly - heat for 2-3 mins before you add the chicken.

Once hot, carefully lay the chicken into the pan and fry until golden brown, 2-3 mins on each side. Adjust the heat if necessary.

Transfer the chicken to the (now empty) baking tray and bake on the top shelf of your oven until cooked through, 8-10 mins. Discard the oil from the chicken pan. IMPORTANT: The chicken is cooked when no longer pink in the middle. 

4

While the chicken fries, in a small bowl, mix together the marinara and sugar for the sauce (see pantry for amount).

Drain the mozzarella and cut into 1cm slices widthways (1 per person). Set aside.

Chop the remaining mozzarella into 1cm chunks. Halve the baby plum tomatoes.

Once the chicken is cooked, remove from the oven, spread over the marinara sauce and top with a mozzarella slice. Return to the oven and bake until the cheese has melted, 4-5 mins. 

5

Meanwhile, in a medium bowl, mix together the balsamic vinegar with the sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper.

Add the baby plum tomatoes to the dressing and toss to coat. 

Halve the ciabatta. Pop into the oven until warmed through, 2-3 mins.

6

Spread the pesto on the cut sides of each ciabatta. Top the bases with a handful of baby leaves, then top with your chicken parmigiana, followed by the crispy Serrano ham. Sandwich shut with the ciabatta lid. 

Toss the remaining baby leaves and chopped mozzarella through the baslamic dressing and tomatoes. 

Serve your sandwiches with your chips and salad alongside. 

Enjoy!