Perfect for Valentine's Day, this Date Night Serrano Ham Wrapped Chicken Breast is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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 conflict 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.
Chicken Stock Paste
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
The chocolate mousse will take 2-3 hours to set so we'd recommend getting them prepared earlier in the day. However, they'll still be delicious if you only leave them in the fridge for less time. Either way, make your pudding (all 3 steps) before you start cooking your main. Preheat your oven to 200°C. Bring a large saucepan of water with 1/2 tsp salt to the boil for the potatoes. Peel and slice the potatoes into 1cm thick rounds. Once boiling, add the potato slices to the water and simmer until just tender, 8-12 mins. TIP: The potatoes are cooked when you can easily slip a knife through them.
Trim and halve the asparagus widthways. Peel and grate the garlic (or use a garlic press). Mix together the garlic, chicken stock paste and double cream for the dauphinoise (see ingredients for amount) in a jug, then set aside.
Meanwhile, wrap 2 Serrano ham slices around each chicken breast. Pop the chicken onto a baking tray, drizzle with oil and roast on the middle shelf until tender, 20-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.
Once the potatoes are cooked, drain in a colander and set the pan aside. Lay the cooked potato slices in layers in an appropriately sized ovenproof dish. Stir the double cream mixture, then pour onto the potatoes. Sprinkle the cheese on top. Bake on the top shelf of your oven until golden brown and bubbling, 15-20 mins. TIP: Put the dish onto a baking tray to catch any drips.
Fill the (now empty) potato pan with water and put back on to boil with 1/2 tsp salt. When boiling, add the asparagus to the water and cook until tender, 3-4 mins. Once cooked, drain and pop back into the pan with a drizzle of oil. Season with salt and pepper.
When everything is ready, slice the Serrano wrapped chicken widthways and serve on your plates with the asparagus and a generous serving of dauphinoise potatoes alongside. Enjoy!
Pour the sugar (see ingredients for amount) and half the double cream for the mousse into a small saucepan with a small pinch of salt. Place on medium-high heat and bring it to a simmer, stirring until the sugar has dissolved. Remove from the heat, then add the chocolate chips to the saucepan. Allow to stand for 4-5 mins, then stir together until fully combined. Set aside to cool down completely.
Meanwhile, roughly chop the hazelnuts. Heat a small frying pan on medium heat (no oil). Once hot, add the hazelnuts and dry-fry, stirring regularly, until toasted, 2-3 mins. TIP: Watch them like a hawk as they can burn easily. Transfer the hazelnuts to a small bowl for serving later.
Using a whisk, whip the remaining double cream for the mousse until light and fluffy. Gently stir the whipped cream through the cooled chocolate mixture. Divide the mousse into separate glasses or ramekins, then cover and pop into the fridge to set, 2-3 hrs minimum. When ready to serve, scatter some toasted hazelnuts over the top of each mousse to finish. Enjoy!