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Serrano Ham Wrapped Roast Chicken Breast
Serrano Ham Wrapped Roast Chicken Breast

Serrano Ham Wrapped Roast Chicken Breast

with Peppercorn Sauce, Hasselback Potatoes and Roasted Veg

Recipe Development Team
Recipe Development TeamPublished on January 02, 2025

Pairing chicken breast with Serrano ham, this indulgent Serrano Ham Wrapped Roast Chicken Breast brings a restaurant quality experience straight into your home.

Tags:
High Protein
Calorie Smart
Customer Favourite
Allergens:
Sulphites
Milk

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.

Total50 minutes
Active 30 minutes
DifficultyMedium

Ingredients

serving amount

500 grams

Salad Potatoes

125 grams

Baby Plum Tomatoes

2 slice(s)

Serrano Ham

2 unit(s)

British Chicken Breasts

1 unit(s)

Echalion Shallot

100 grams

Asparagus

150 grams

Tenderstem® Broccoli

1 sachet(s)

Cracked Black Pepper

15 milliliter(s)

Cider Vinegar

(Contains: Sulphites)

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains: Milk)

20 grams

Parmigiano Reggiano

(Contains: Milk)

Not included in your delivery

50 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)2482 kJ
Energy (kcal)593 kcal
Fat20.4 g
of which saturates11 g
Carbohydrate53.1 g
of which sugars12.2 g
Dietary Fibre10.1 g
Protein51.9 g
Salt2.7 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Aluminum Foil
Medium Saucepan

Cooking Instructions and Tips

Hasselback the Potatoes
1

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

Place a few potatoes at a time in between two wooden spoon handles on a board. Make slices widthways at 3mm intervals, making sure not to cut the whole way through. Repeat with the remaining potatoes.

Put the potatoes onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until golden and tender, 35-40 mins.

It's a Wrap
2

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 to one side of  a lightly oiled baking tray.

Drizzle with a little 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.

Time for the Veg
3

Meanwhile, halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper. 

Fold the foil, sealing on all sides to create a parcel. When the chicken is halfway through, roast the parcel on the bottom shelf until softened, 15-20 mins.

Meanwhile, halve, peel and thinly slice the shallot. Trim the bottom 2cm from the asparagus and discard.

Wrap It Up
4

When the chicken has around 10-15 mins left of baking time, remove the tray from the oven.

Pop the Tenderstem® and asparagus onto the tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Return the tray to the middle shelf of your oven until the veg is tender and the chicken is cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

If you'd prefer to boil your green veg, cut the broccoli and asparagus into thirds. Boil in step 5 whilst the sauce reduces for 3-4 mins, until tender.

Cheese Please
5

Meanwhile, heat a drizzle of oil in a medium saucepan on medium-high heat. 

Once hot, add the shallot and stir-fry until softened, 3-4 mins. Add the cracked black pepper and cider vinegar, then allow the vinegar to bubble away.

Stir in the chicken stock paste and water for the sauce (see pantry for amount) and simmer until reduced by half, 2-3 mins.

Lower the heat, then mix in the creme fraiche and simmer until slightly thickened, 1-2 mins. Remove from the heat.

When the potatoes have 5 mins left, remove from the oven and sprinkle over the Parmigiano Reggiano, then return to the oven until melted and crispy, 5-7 mins.

Slice and Serve
6

When the chicken is cooked, remove from your oven, cover with foil and allow to rest for a couple of mins.

When everything's ready, reheat the peppercorn sauce if needed, adding a splash of water if it's a little too thick.

Carefully cut the chicken widthways into 2cm slices, then share between your plates. Serve the hasselback potatoes, roasted veg and tomatoes alongside.

Spoon the peppercorn sauce over the chicken to finish.

Enjoy!

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