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Serrano Ham Wrapped Chicken Breast and Creamy Sauce
Serrano Ham Wrapped Chicken Breast and Creamy Sauce

Serrano Ham Wrapped Chicken Breast and Creamy Sauce

with Cheesy Truffled Roast Potatoes, Tenderstem® and Mozzarella Salad

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

Tags:
High Protein
Carb Smart
Allergens:
Milk
Sulphites

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.

Total45 minutes
Active 25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

2 slice(s)

Serrano Ham

2 unit(s)

British Chicken Breasts

150 grams

Tenderstem® Broccoli

1 ball(s)

Mozzarella

(Contains: Milk)

12 milliliter(s)

Balsamic Vinegar

(Contains: Sulphites)

20 grams

Parmigiano Reggiano

(Contains: Milk)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

1 sachet(s)

Truffle Zest

40 grams

Wild Rocket

Not included in your delivery

1 tsp

Sugar for the Dressing

1 tbsp

Olive Oil for the Dressing

100 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3202 kJ
Energy (kcal)765 kcal
Fat33.1 g
of which saturates17.2 g
Carbohydrate54.7 g
of which sugars7.9 g
Dietary Fibre8.2 g
Protein66.1 g
Salt2.9 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Kettle
Large Saucepan
Colander
Medium Bowl
Pan

Instructions

Parboil the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a full 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. Boil the potatoes for 5-6 mins or until the edges are soft.

Get Roasting
2

Once the potatoes are ready, drain in a colander and pop back into the pan.

Shake to fluff up the potatoes, then carefully add them to the hot baking tray, 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 a slice of Serrano ham lengthways on a board. Place a chicken breast horizontally across the middle, then wrap the ham around the chicken to enclose it. 

Repeat with the remaining chicken and ham, then place them, seam-side down, on a lightly oiled baking tray.

Cook your Chicken
3

Drizzle the chicken with oil, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Meanwhile, halve any thick broccoli stems lengthways. Drain and chop the mozzarella into 2cm chunks.

In a medium bowl, combine the balsamic vinegar, sugar and olive oil for the dressing (see pantry for both amounts). Season with salt and pepper, then set aside for now.

Add the Broccoli
4

Halfway through cooking the chicken, add the broccoli to the same baking tray. Drizzle with oil, season with salt and pepper, then spread out in a single layer.

Roast on the middle shelf for the remaining cooking time until tender and crispy, 12-15 mins.

When the potatoes have 5 mins left, sprinkle over the Parmigiano Reggiano and toss to coat. Return to the oven for the remaining time.

If you'd prefer to boil your broccoli, boil it in step 5 while the sauce simmers for 3-4 mins, until tender.

Make your Creamy Sauce
5

While everything cooks, heat a drizzle of oil in a small frying pan on medium heat.

Once hot, stir in the chicken stock paste and water for the sauce (see pantry for amount). Bring to the boil and simmer until reduced by half, 3-4 mins. 

Mix in the creme fraiche, bring back to the boil, then remove from the heat. Taste and add salt and pepper if needed.

Finish and Serve
6

Once the chicken is cooked, transfer it to a board to rest for 2-3 mins, then slice widthways into 5 or 6 pieces. Reheat the sauce if necessary.

Add the rocket and mozzarella to the bowl of dressing and toss together.

Serve your chicken on plates with the cheesy potatoes and broccoli alongside. Serve the rocket and mozzarella salad on the side.

Sprinkle the truffle zest over the potatoes and spoon the creamy sauce over the chicken to finish.

Enjoy!

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