Serrano Ham Wrapped Chicken Saltimbocca
with Italian Style Roast Potatoes and Asparagus
- Milk
- Egg
- Sulphites
This Serrano Ham Wrapped Chicken Saltimbocca is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Ingredients
450
Potatoes
40
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
200
Asparagus
½
Echalion Shallot
1
Garlic Clove
½
Sage
2
British Chicken Breasts
2
Serrano Ham
15
Cider Vinegar
(Contains: Sulphites)
10
Chicken Stock Paste
30
Unsalted Butter
(Contains: Milk)
Not included in your delivery
1
Plain Flour
100
Water for the Sauce
Nutrition Values
Utensils
Cooking Steps
Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a full kettle.
Pour enough oil into a deep baking tray to cover the bottom and pop into the oven.
Pour the boiling water into a large saucepan on high heat with 1/2 tsp salt.
Chop the potatoes into 2cm chunks (no need to peel). Boil the potatoes for 5-6 mins or until the edges are soft.
Once the potatoes are ready, drain in a colander. Pop them back into the pan, then sprinkle on the flour (see pantry for amount) and hard Italian style cheese.
Give your pan a shake to fluff up the potatoes and coat them evenly, 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, trim the bottom 2cm from the asparagus and pop onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out 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 cling film. 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 and equipment 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 slice 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. Set your pan aside to use later. IMPORTANT: The chicken is cooked when no longer pink in the middle.
When the potatoes have 10 mins left, 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. Once hot, add the shallot and cook until softened, 3-4 mins. Stir in the garlic and remaining sage leaves and cook for 1 min.
Add the vinegar, allow it to evaporate, then stir in the water for the sauce (see pantry 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.
When everything is ready, taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little thick.
Serve the chicken saltimbocca with the roast potatoes and asparagus alongside. Spoon over the sauce to finish.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The chicken and Serrano ham combination is widely praised, and the cheesy roast potatoes are a particular highlight. The sauce divides opinion — some find it rich and delicious, while others feel it lacks depth or is too salty.
- Ease of prep: The recipe is straightforward to follow, though it involves several pans and a fair amount of multitasking, so expect around 45 minutes from start to finish.
- Suggestions: Allow the potatoes to cool slightly before adding the flour and cheese to help them coat evenly rather than clump. If the sauce tastes too salty, a splash of extra water or a little longer simmering time can help balance it; some found adding a small amount of tomato purée worked well too.
- Next-day meals: Some reviewers noted the chicken portion felt small for two people; adding an extra breast or supplementing with additional vegetables helped make it more filling.
- Portions: Chicken breasts often vary significantly in size, so flatten the larger one a little more to help both cook evenly and avoid one drying out.
