Crispy Chicken Parmigiana and Tagliatelle Pomodoro
with Cheesy Garlic Bread and Serrano & Pear Rocket Salad
- Wheat
- Barley
- Cereals containing gluten
- Milk
- Sulphites
- Egg
- Nuts
- Cashew nuts
- Cereals containing gluten
- Rye
- May contain traces of allergens
- Crustaceans
- Fish
- Milk
- Molluscs
- Nuts
- Soya
- Walnuts
- Mustard
- Peanut
Looking for a taste of everyday luxury? This Crispy Chicken Parmigiana and Tagliatelle Pomodoro is our best ever version, with premium ingredients for an extra special twist on a classic recipe.
Ingredients
2 unit(s)
Garlic Clove
1 unit(s)
Pear
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
40 grams
Parmigiano Reggiano
(Contains: Milk)
2 unit(s)
British Chicken Breasts
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
2 slice(s)
Serrano Ham
1 carton(s)
Tomato Passata
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
1 sachet(s)
Mixed Herbs
250 grams
Fresh Tagliatelle
(Contains: Cereals containing gluten, Egg, Wheat May contain traces of: Crustaceans, Fish, Milk, Molluscs, Nuts, Soya, Walnuts, Mustard)
30 grams
Basil Pesto
(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)
20 grams
Wild Rocket
12 grams
Balsamic Glaze
(Contains: Sulphites)
Not included in your delivery
1 tbsp
Olive Oil for the Garlic Bread
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
1 tsp
Sugar
100 milliliter(s)
Water for the Sauce
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel and grate the garlic (or use a garlic press). Quarter the pear lengthways (no need to peel), remove the core and thinly slice lengthways.
Halve the ciabatta and lay onto your board cut-side up. Spread over half the garlic and drizzle with the olive oil for the garlic bread (see pantry for amount). Sprinkle over half the Parmigiano Reggiano. Set aside for later.
Sandwich each chicken breast between two pieces of baking paper. Pop onto a board, then bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.
Crack the egg (see pantry for amount) into a medium bowl and whisk. Combine the breadcrumbs and salt (see pantry for amount) in another bowl.
Season the chicken, then dip it 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 with 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 a lined baking tray and bake on the middle shelf until cooked through, 8-10 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.
Once the chicken has been in for a few minutes, add the Serrano ham onto the chicken baking tray and return to the oven until crisp and golden, 5-7 mins.
Meanwhile, wipe out the (now empty) frying pan and return to medium heat with a drizzle of oil.
Once hot, add the half the garlic and cook for 30 secs.
Next, add the passata, red wine stock paste, mixed herbs, sugar and water for the sauce (see pantry for both amounts). Simmer until thickened, 3-4 mins.
While the sauce simmers, bring a medium saucepan of water to the boil with ½ tsp salt for the tagliatelle.
Once the sauce has thickened, stir in the butter (see pantry for amount) until melted and remove from the heat.
When the chicken is cooked, remove the tray from the oven, set the Serrano ham aside. Spread a spoonful of tomato sauce over each chicken breast.
Sprinkle the remaining Parmigiano Reggiano over the chicken, then pop the cheesy garlic bread alongside the chicken and return to the oven until golden, 3-4 mins.
Once the water is boiling, add the tagliatelle and bring back to the boil. Cook until tender, 3-4 mins.
Once the pasta is cooked, add to the pan with the remaining tomato sauce. Toss to coat. Add a splash of water if it's a little too thick.
Share the tagliatelle pomodoro between your bowls and top with your chicken parmigiana. Drizzle over the pesto.
Pop the rocket into a serving bowl, add the pear and toss together. Drizzle over the balsamic glaze. Crumble the Serrano ham into shards and arrange them on top of the salad.
Serve the cheesy garlic bread alongside to finish.
