Crispy Serrano Ham Topped Chicken
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Crispy Serrano Ham Topped Chicken

Crispy Serrano Ham Topped Chicken

with Creamy Fresh Tagliatelle and Tenderstem® Broccoli

This Crispy Serrano Ham Topped Chicken takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!

Allergens:
Cereals containing gluten
Egg
Milk

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

150 grams

Tenderstem Broccoli

2 unit(s)

Garlic Clove

2 unit(s)

Chicken Breasts

2 slice(s)

Serrano Ham

200 grams

Fresh Tagliatelle

(Contains Cereals containing gluten, Egg May contain Mustard, Soya)

150 grams

Creme Fraiche

(Contains Milk)

20 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

10 grams

Chicken Stock Paste

Not included in your delivery

150 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2939 kJ
Energy (kcal)702 kcal
Fat33.9 g
of which saturates18.6 g
Carbohydrate40.3 g
of which sugars5.2 g
Protein60.1 g
Salt2.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Preheat your oven to 120°C/100°C fan/gas mark 2.

Cut the Tenderstem® broccoli into thirds. 

Peel and grate the garlic (or use a garlic press).

Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta. 

2

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 lay a Serrano ham slice over the top. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

3

Heat a drizzle of oil in a large frying pan on medium-high heat. 

Once hot, lay in the chicken, ham-side down. Fry until golden brown, 5-6 mins each side. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Once cooked, transfer to a baking tray, cover with foil and pop into the oven to keep warm.

4

Meanwhile, add the tagliatelle and broccoli to your pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

5

Put your (now empty) frying pan back on medium heat with a drizzle of oil.

Once hot, add the garlic and cook, stirring, for 30 secs. 

Stir in the creme fraiche, hard Italian style cheese and chicken stock paste. Bring to the boil, then stir in the water for the sauce (see pantry for amount) and simmer until reduced by half, 2-3 mins.

Remove from the heat and taste and season with salt and pepper if needed.   

6

Remove the chicken from your oven and place on a board to rest for a couple of mins.

Add the cooked tagliatelle and broccoli to the creamy sauce, adding a splash of water if it's a little too thick. 

Share the creamy tagliatelle between your bowls. Thinly slice the chicken and serve on top of the pasta.

Enjoy!