Skip to main content
Roast Chicken Breast and Crispy Serrano Ham
Roast Chicken Breast and Crispy Serrano Ham

Roast Chicken Breast and Crispy Serrano Ham

with Peppercorn Sauce, Hasselback Potatoes and Roasted Veg

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

Allergens:
Sulphites
Milk

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.

Total50 minutes
Active 30 minutes
DifficultyEasy

Ingredients

serving amount

500 grams

Salad Potatoes

125 grams

Baby Plum Tomatoes

1 unit(s)

Echalion Shallot

100 grams

Asparagus

120 grams

Peas

2 unit(s)

British Chicken Breasts

1 sachet(s)

Cracked Black Pepper

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Parmigiano Reggiano

(Contains: Milk)

2 slice(s)

Serrano Ham

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2657 kJ
Energy (kcal)635 kcal
Fat21.5 g
of which saturates11.2 g
Carbohydrate57.4 g
of which sugars14.3 g
Dietary Fibre10.4 g
Protein59.3 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Large Frying Pan

Instructions

Hasselback the Potatoes
1

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

Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.

Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.

Prep Time
2

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. 

Fold the foil, sealing on all sides to create a parcel. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.

Meanwhile, halve, peel and thinly slice the shallot. Trim the bottom 2cm from the asparagus and discard.

Fry the Chicken
3

Pop the asparagus onto another large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer and set aside.

Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once the oil is hot, lay the chicken into the pan and cook until browned, 5 mins each side.

If you'd prefer to boil your green veg, cut the asparagus into thirds. Boil in step 5 whilst the sauce reduces for 3-4 mins, until tender.

Start your Peppercorn Sauce
4

Once browned, transfer the chicken to the baking tray alongside the veg and roast on the middle shelf of your oven until the veg is tender and chicken is cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Add the peas to the tray for the last 2 mins of cook time to warm through.

Return the (now empty) chicken pan to medium heat with a drizzle of oil (no need to clean).

Once hot, add the shallot and stir-fry until softened, 3-4 mins. Add the cracked black pepper and cider vinegar, then allow the vinegar to bubble away.

Cheese Please
5

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and simmer until reduced by half, 2-3 mins.

Lower the heat, then mix in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.

When the potatoes have 5 mins left, remove from the oven and sprinkle over the Parmigiano Reggiano. Place the Serrano ham alongside the potatoes, then return to the oven until crispy and golden, 5-7 mins.

When the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

Slice and Serve
6

When everything's ready, reheat the peppercorn sauce if needed, adding a splash of water if it's a little too thick.

Cut the chicken widthways into 2cm slices, then share between your plates. Serve the hasselback potatoes, roasted veg and tomatoes alongside.

Snap the Serrano ham into shards and spoon the peppercorn sauce over the chicken to finish.

Enjoy!

This week's must-try HelloFresh recipes

Curried Fried Chicken Bao

Curried Fried Chicken Bao

with Spring Rolls, Mango Chutney and Cucumber Raita Style Slaw
Korean Inspired 21 Day Aged Sirloin Steak

Korean Inspired 21 Day Aged Sirloin Steak

with Roast Potatoes, Spicy Mayo, Sesame Green Beans and Tenderstem®
Ultimate Thai Green Style King Prawn Curry

Ultimate Thai Green Style King Prawn Curry

with Oven-Ready Spring Rolls, Jasmine Rice and Peanuts
Pulled Beef Ragu Lasagne

Pulled Beef Ragu Lasagne

with Garlic Bread, Béchamel, Cheese and Balsamic Wild Rocket Salad
Middle Eastern Inspired Veggie Burger and Chips

Middle Eastern Inspired Veggie Burger and Chips

with Corn Cobs, Harissa Relish, Mint Yoghurt and Salad
Coconut Veggie Laksa Noodle Soup

Coconut Veggie Laksa Noodle Soup

with Stir-Fried Veg and Peanuts
Glazed Teriyaki Sea Bream and Pineapple Salsa

Glazed Teriyaki Sea Bream and Pineapple Salsa

with Black Sesame, Coconut Rice, Tenderstem® and Young Pea Pods
Creamy Orkney Crab and King Prawn Linguine

Creamy Orkney Crab and King Prawn Linguine

with Lemon, Chives, Flaked Almonds and Rocket
Seared Lamb Steak in Cheesy Leek Sauce

Seared Lamb Steak in Cheesy Leek Sauce

with Pesto Greens, Roasted Potatoes and Fresh Parsley Gremolata
Creamy Gochujang Mushroom Bibimbap

Creamy Gochujang Mushroom Bibimbap

with Sweet Chilli Young Pea Pods and Pickled Slaw
Spiced Butternut Bulgur Bowl

Spiced Butternut Bulgur Bowl

with Hot Sauce, Chives and Cheese
Meat-Free Chicken Satay Style Curry

Meat-Free Chicken Satay Style Curry

with Zesty Rice and Green Veg
Cheesy Truffle Mushroom and Butter Bean Bake

Cheesy Truffle Mushroom and Butter Bean Bake

with Ditali Pasta
One Pan Gochujang Beef Udon

One Pan Gochujang Beef Udon

with Soy, Garlic, Mushrooms and Roasted Sesame
Sticky Marmalade Glazed Chicken

Sticky Marmalade Glazed Chicken

with Hasselback Potatoes, Bell Pepper and Roasted Broccoli
Peri Peri Spiced Chicken Thigh Traybake

Peri Peri Spiced Chicken Thigh Traybake

with Roast Potatoes and Tomato & Baby Leaf Salad
BBQ Beef Quesadillas Rapidas

BBQ Beef Quesadillas Rapidas

with Baby Gem and Tomato Salad
Super Green Panzanella Salad

Super Green Panzanella Salad

with Garlic Croutons and Pesto Dressing
Herby Beef & Pork Meatballs and Linguine

Herby Beef & Pork Meatballs and Linguine

with Mushrooms, Red Wine Sauce and Cheese
Warm Roast Potato, Bacon and Crispy Kale Salad

Warm Roast Potato, Bacon and Crispy Kale Salad

with Honey & Balsamic Glaze, Greek Style Cheese and Flaked Almonds