Serrano Ham Wrapped Chicken Saltimbocca
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Serrano Ham Wrapped Chicken Saltimbocca

Serrano Ham Wrapped Chicken Saltimbocca

with Sage Sauce, Herby Roast Potatoes and Asparagus

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

Allergens:
Sulphites
Milk

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.

Preparation Time50 minutes
Cooking time25 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

1 sachet(s)

Mixed Herbs

200 grams

Asparagus

½ unit(s)

Echalion Shallot

1 unit(s)

Garlic Clove

½ bunch(es)

Sage

2 unit(s)

British Chicken Breasts

2 slice(s)

Serrano Ham

15 milliliter(s)

Cider Vinegar

(Contains Sulphites)

10 grams

Chicken Stock Paste

30 grams

Unsalted Butter

(Contains Milk)

Not included in your delivery

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)2339 kJ
Energy (kcal)559 kcal
Fat18.6 g
of which saturates10 g
Carbohydrate49.7 g
of which sugars6.2 g
Protein52.9 g
Salt3.22 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Garlic Press
Baking Paper
Medium Saucepan
Pan
Aluminum Foil

Instructions

Roast the Potatoes
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Pop the chunks onto a large baking tray. Sprinkle with the mixed herbs. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Bring on the Asparagus
2

Meanwhile, trim and discard 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 (or use a garlic press).

Pick the sage leaves off their stalks (4 per person).

Bash the Chicken
3

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.

Time to Fry
4

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 Serrano ham slice.

Once the pan is hot, lay in the chicken, 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. 

Simmer the Sage Sauce
5

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 cider 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.

Finish and Serve
6

When everything's ready, taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Serve your chicken saltimbocca with the roast potatoes and asparagus alongside. Spoon over the sauce to finish.

Enjoy!