Chicken and Serrano Parmigiana Style Sandwich
with Mozzarella, Fresh Pesto, Chips and Balsamic Tomato Salad
Pairing chicken breast with Serrano ham, this indulgent Chicken and Serrano Parmigiana Style Sandwich brings a restaurant quality experience straight into your home.
The quantities provided above are averages only.
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.
Ingredients
450 grams
Potatoes
2 unit(s)
British 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 Glaze
(Contains: Sulphites)
3 slice(s)
Serrano Ham
2 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
32 grams
Pesto
(Contains: Milk)
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
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
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.
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.
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.
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 slice 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. Add the Serrano ham alongside the chicken.
Return the tray to the oven and bake until the cheese has melted and the Serrano is golden, 5-7 mins.
Meanwhile, in a salad bowl, combine the baby plum tomatoes, balsamic glaze and remaining mozzarella. Season with salt and pepper. Set aside until ready to serve.
Halve the ciabatta. Pop into the oven until warmed through, 2-3 mins.
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 through the baslamic tomatoes and mozzarella.
Transfer your sandwiches to your plates. Serve your chips and salad on the side.
Enjoy!
