Serrano Ham Wrapped Chicken Breast
with Cheesy Truffled Roast Potatoes, Tenderstem® and Creamy Sauce
This 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.
450 grams
Potatoes
40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)2 slice
Serrano Ham
2 unit(s)
Chicken Fillet
1 unit(s)
Echalion Shallot
150 grams
Tenderstem® Broccoli
10 grams
Chicken Stock Paste
100.05 grams
Creme Fraiche
(ContainsMilk)1 sachet
Truffle Zest
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Preheat your oven to 200°C. Fill and boil your kettle. Pour enough oil into a deep baking tray to cover the bottom and pop into the oven. Peel and chop the potatoes into 3cm chunks. Pour the boiling water into a large saucepan on high heat with 1/2 tsp salt. Add the potatoes to the boiling water and cook until the edges have softened when you poke them with a knife, 5-6 mins.
Once the potatoes are ready, drain in a colander, pop back into the pan and sprinkle in the grated hard Italian style cheese. Shake gently to fluff up the potatoes and coat in the cheese. Carefully add your potatoes to the hot baking tray in a single layer, turning in the oil. Season with salt, then roast on the top shelf of your oven until golden, 30-35 mins. Turn halfway through.
Meanwhile, lay 1 slice of Serrano ham lengthways on a board. Place a chicken breast horizontally across the middle. Wrap the ham around the breast to enclose it. Place it seam-side down on a large, lightly-oiled baking tray. Repeat with the remaining chicken and ham. Drizzle a little oil over the chicken, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw meat and its packaging. The chicken is cooked when no longer pink in the middle
Meanwhile, halve, peel and thinly slice the shallot. Halve any thick broccoli stems lengthways. When the chicken is halfway through cooking, add the Tenderstem® to the same baking tray, drizzle with oil and spread out in a single layer. Season with salt and pepper, then pop back in your oven for the remaining 10-15 mins.
While everything cooks, heat a drizzle of oil in a small frying pan on medium heat. Add the shallot and fry until softened, 4-5 mins. Stir occasionally. Pour in the water for the sauce (see ingredients for amount) and stir in the chicken stock paste. Bring to the boil and simmer until the liquid has reduced by half, 3-4 mins. Stir in the creme fraiche, bring to the boil, then remove from the heat. Taste and add salt and pepperif needed.
Once the chicken is cooked, transfer to a board to rest for 2-3 mins. Reheat the sauce if necessary. Slice the chicken widthways into roughly 5 pieces and serve on plates with the cheesy potatoes and broccoli alongside. Sprinkle the truffle zest over the potatoes and drizzle over the sauce. Enjoy!