This Serrano Ham Wrapped Chicken Saltimbocca 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 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.
450
Potatoes
40
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
200
Asparagus
½
Echalion Shallot
1
Garlic Clove
½
Sage
2
Chicken Breasts
2
Serrano Ham
15
Cider Vinegar
(Contains Sulphites)
10
Chicken Stock Paste
30
Unsalted Butter
1
Plain Flour
100
Water for the Sauce
Preheat your oven to 220°C. Fill and boil your kettle. Pour a good glug of oil into a deep-sided baking tray (to completely cover the bottom) and pop into your oven. Pour the boiling water into a large saucepan on high heat with 1/2 tsp salt. Chop the potatoes into 2cm chunks (peel first if you prefer). Add the potatoes to the boiling water and cook for 5-6 mins or until the edges have softened when you poke them with a knife.
Once the potatoes are ready, drain in a colander. Pop them back into the pan then sprinkle on the flour (see ingredients for amount) and hard Italian style cheese. Give your pan a shake to fluff up the potatoes and coat them evenly. Take your hot baking tray out of your oven and carefully transfer your potatoes onto it in a single layer, turning in the oil. Season the potatoes with salt, then roast on the top shelf of your oven until golden, 30-35 mins, turning halfway through.
Meanwhile, trim the bottom 2cm from the asparagus and pop onto a baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread them out in a single layer and set aside. Halve, peel and chop the shallot into small pieces. Peel and grate the garlic. Pick the sage leaves off their stalks (4 per person). Sandwich each chicken breast between two pieces of baking paper or clingfilm. Pop it onto a board, then give it a bash with the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands after handling raw chicken and its packaging.
Heat a drizzle of oil in a large frying pan on medium-high heat. Season the chicken with salt and pepper, then place 2 sage leaves on each breast, followed by a rasher of Serrano ham. Once the pan is hot, lay in the chicken breasts ham-side down and cook until browned and crispy, 5-6 mins each side. Lower the the heat if needed. Once cooked, transfer to a plate, cover with foil and set aside to rest. IMPORTANT: The chicken is cooked when no longer pink in the middle. Set your pan aside to use later.
When 10 mins of roasting time remain, pop the asparagus on the middle shelf of your oven to roast until tender, 8-10 mins. Put your frying pan back on medium-high heat with a drizzle of oil. Add the shallot and cook until softened, 3-4 mins. Add the garlic and remaining sage leaves and cook, stirring, for 1 min. Add the vinegar then allow it to evaporate, 1-2 mins. Pour in the water for the sauce (see ingredients for amount) and chicken stock paste, bring to the boil and simmer until reduced by half, 2-3 mins. Vigorously stir in the butter until melted, then remove from the heat.
Taste the sauce and season with salt and pepper if needed. TIP: Add a splash of water if needed. Serve the chicken with the roast potatoes and asparagus alongside. Drizzle over the sauce. Enjoy!