Serrano Topped Chicken Breast
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Serrano Topped Chicken Breast

Serrano Topped Chicken Breast

with Creamy Lentils and Charred Tomatoes

Lower Carb
Calorie Smart

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 Time25 minutes
Cooking time30 minutes


serving amount

2 unit(s)

Medium Tomato

1 carton(s)


2 unit(s)

Garlic Clove

2 unit(s)

British Chicken Breasts

2 slice(s)

Serrano Ham

10 grams

Chicken Stock Paste

75 grams

Creme Fraiche

(Contains Milk)

20 grams

Wild Rocket

Not included in your delivery

50 milliliter(s)

Water for the Sauce

½ tbsp

Olive Oil for the Dressing


Nutritional information

Energy (kJ)2034 kJ
Energy (kcal)486 kcal
Fat19.4 g
of which saturates9.1 g
Carbohydrate22.9 g
of which sugars4.7 g
Protein53.7 g
Salt3.39 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Garlic Press
Baking Paper
Rolling Pin
Large Saucepan
Large Frying Pan
Medium Saucepan
Large Bowl



Halve the tomatoes.

Drain and rinse the lentils in a sieve.

Peel and grate the garlic (or use a garlic press).


Sandwich each chicken breast between two pieces of baking paper and use a rolling pin or heavy saucepan to bash until 1-2cm thick all over. Season on both sides with salt and pepper.

Top each chicken breast with a slice of Serrano ham, laid flat across the top. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.


Next, heat a large frying pan on medium-high heat with a drizzle of oil.

Once hot, fry the chicken, Serrano-side down, until browned and crispy, 5-6 mins.

Turn and cook for 5-6 mins on the other side. IMPORTANT: The chicken is cooked when no longer pink in the middle. 


While the chicken cooks, heat a medium saucepan on medium heat with a drizzle of oil. Once hot, saute the garlic, 1 min.

Add the chicken stock paste and water (see pantry). Mix well to dissolve the stock paste, bring to the boil on high heat, then immediately reduce the heat to medium. Stir in the lentils, warm through for 1-2 mins.

Pour in the creme fraiche, then simmer for 1 min more. Season with salt and pepper. Add a splash of water if it looks dry.


When the chicken has finished cooking, set aside and cover to keep warm.

Place the frying pan (no need to clean) back on medium-high heat with a drizzle of oil.

Once hot, add the tomatoes, cut side down and fry 3 mins, until slightly charred. Turn, add a splash of water and immediately cover with a lid or some foil. Fry for a further 3 mins until soft. Season with salt and pepper.

Meanwhile, in a large bowl, toss the rocket in the olive oil (see pantry) and season with salt and pepper.


Slice the Serrano topped chicken breasts widthways into 1cm thick slices and serve on top of the creamy lentils.

Serve the rocket alongside and top with the charred tomatoes.