Serrano Ham Wrapped Chicken Breast
with Tarragon Rocket Butter Sauce and Roasted Tomatoes
We love good Serrano Wrapped Chicken Breast & Pesto and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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.
4 slice
Serrano Ham
2 unit(s)
Chicken Breasts
½ bunch(es)
Tarragon
1 punnet(s)
Premium Tomatoes
½ unit(s)
Lemon
1 clove
Garlic Clove
1 bag(s)
Rocket
1 pack(s)
Walnuts
(ContainsNuts)200 grams
Fresh Tagliatelle
(ContainsEgg, Cereals containing Gluten)200 milliliter(s)
Pasta Water
1 sachet
Chicken Stock Powder
30 grams
Unsalted Butter
(ContainsMilk)
Preheat your oven to 200°C and bring a large saucepan of water to the boil with 0.5 tsp of salt. 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 a baking tray. Repeat with the remaining chicken and ham. Drizzle a little oil over the chicken, then roast on the top shelf of your oven for 23-25 mins. IMPORTANT: Remember to wash your hands and equipment after handling raw meat!
Meanwhile, pick the tarragon leaves from their stalks (discard the stalks). Halve the tomatoes. Zest and halve the lemon. Peel and grate the garlic (or use a garlic press). Reserve a quarter of the rocket to garnish. Pop the remaining rocket, tarragon leaves, walnuts, lemon zest and juice and whiz in a food processor until everything is nice and finely chopped. TIP: If you don't have a food processor, finely chop the rocket, tarragon and walnuts and mix together with the lemon juice in a small bowl.
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 have softened and the chicken is cooked, 8-10 mins. Once cooked, remove the tray from the oven, pop the chicken on a board and leave to rest for 3-4 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Meanwhile, add the fresh tagliatelle to the boiling water and cook until tender, 3-4 mins. Reserve some pasta water (check ingredients for amounts). Drain in a colander then return to the saucepan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Once hot, add the garlic, stir and cook for 1 minute, then pour in the reserved pasta cooking water (see ingredients for amount) and chicken stock powder. Bring to the boil and simmer until reduced by half, 4-5 mins. Reduce the heat to low and add the blended nuts and herbs and the butter. Stir vigorously until the butter has melted and combined into a sauce, then remove the pan from the heat.
Taste the sauce and add salt, pepper and lemon juice if you feel it needs it. Add the pasta to the sauce and toss to coat. Slice the chicken in 5-6 pieces. Divide the tagliatelle between plates and top with the chicken and roasted tomatoes. Garnish with the remaining rocket and enjoy!