HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSerrano Ham Wrapped Chicken Breast
Serrano Ham Wrapped Chicken Breast

Serrano Ham Wrapped Chicken Breast

with Homemade Rocket Pesto and Fresh Tagliatelle

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These Serrano Ham Wrapped Chicken Breast are bursting full of flavours and make the perfect dinner night option, from HelloFresh. Cook up a fresh start!

Allergens:EggCereals containing glutenNutsMilk

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.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

200 pack(s)

Fresh Tagliatelle

(ContainsEgg, Cereals containing gluten)

2 unit(s)

Chicken Fillet

1 bag(s)


4 slice

Serrano Ham

½ bunch(es)


1 pack(s)



1 pack(s)

Grated Hard Italian Style Cheese

(ContainsEgg, Milk)

1 punnet(s)

Premium Tomatoes

½ unit(s)


1 clove

Garlic Clove

Not included in your delivery

6 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2728 kJ
Energy (kcal)652 kcal
Fat26.0 g
of which saturates7.0 g
Carbohydrate36 g
of which sugars4.0 g
Protein68 g
Salt2.4 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Instructionsarrow up iconarrow up icon
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Preheat your oven to 200°C. Peel the garlic clove(s) and pop into foil with a drizzle of oil and scrunch to enclose it. Roast on a lightly oiled baking tray in your oven until soft, 10-12 mins. Meanwhile, lay the slices of Serrano ham lengthways on a board (2 slices per chicken breast). Place the chicken horizontally across the middle. Wrap the ham around the chicken to enclose it. Place them seam-side down on the same baking tray. Repeat with the remaining chicken and ham. Roast the chicken on the top shelf of your oven for 23-25 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!


Bring a large pan of water to the boil with 0.5 tsp salt. Meanwhile, pick the tarragon leaves from their stalks and roughly chop (discard the stalks). Zest and halve the lemon.Once the garlic is roasted, remove from the foil. Mash into a smooth paste with the back of a fork.


Reserve a quarter of the rocket to garnish. Pop the remaining rocket, tarragon leaves, walnuts, Italian hard cheese, lemon zest and juice, olive oil (see ingredients for amounts) and garlic and whiz in a food processor until blended. Season with salt and pepper. It should have a pourable consistency so add a little more lemon juice or olive oil to loosen if you need to. TIP: If you don't have a food processor, finely chop the rocket, tarragon and walnuts and pop into a bowl. Mix with the garlic, lemon zest and juice, olive oil and cheese. Season well with salt and pepper. Mix well and set aside.


About 10 minutes before the chicken has finished cooking, add the tomatoes to the roasting tray, drizzle with olive oil and season with salt and pepper. Return to the oven and cook until the tomatoes are starting to burst and the chicken is cooked, 8-10 mins. Leave the chicken to rest for 2-3 mins after it’s cooked. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.


While the chicken is resting, add the fresh tagliatelle to the boiling water (see ingredients for amount you need) and cook until tender, 3-4 mins. Drain in a colander then return to the saucepan.Spoon in the homemade pesto and stir through to coat the pasta evenly.


Divide the tagliatelle between plates and top with the chicken and roasted tomatoes. Garnish with the remaining rocket and enjoy!