Serrano Wrapped Chicken in Lemon and Parsley Butter Sauce
with Parmesan Fries, Zesty Asparagus and Roasted Tomatoes
This Italian Style Chicken in Lemon and Parsley Butter Sauce takes inspiration from classic restaurant dishes to bring a fine dining experience straight into your home!
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.
Ingredients
450 grams
Potatoes
1 unit(s)
Garlic Clove
1 unit(s)
Lemon
1 unit(s)
Echalion Shallot
1 bunch(es)
Flat Leaf Parsley
200 grams
Asparagus
2 unit(s)
British Chicken Breasts
20 grams
Parmigiano Reggiano
(Contains Milk)
10 grams
Chicken Stock Paste
30 grams
Unsalted Butter
(Contains Milk)
2 slice(s)
Serrano Ham
125 grams
Baby Plum Tomatoes
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide fries (no need to peel).
Pop the fries onto a large baking tray. 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, bake on the top shelf until golden, 25-30 mins.
Next, 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 on 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. The chicken is cooked when no longer pink in the middle.
Meanwhile, trim the bottom 2cm from the asparagus and discard.
Halve, peel and chop the shallot into small pieces. Roughly chop the parsley (stalks and all).
Zest and halve the lemon. Peel and grate the garlic (or use a garlic press).
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. Roast on the bottom shelf of your until softened, 15-20 mins.
When the chicken has 10 mins remaining, remove from the oven. Add the asparagus alongside on the same tray.
Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. Return to the middle shelf and roast until tender, 10-12 mins.
At the same time, turn the fries and sprinkle over the Parmigiano Reggiano. Bake for the remaining time, until melted and bubbling.
Meanwhile, heat a drizzle of oil in a medium frying pan on medium-high heat. Add the shallot and cook until softened, 3-4 mins.
Add the garlic and cook for 30 secs, then add a good squeeze of lemon juice and allow it to evaporate.
Stir in the the water for the sauce (see pantry for amount) and chicken stock paste. Bring to the boil, then lower the heat and simmer for 1-2 mins.
Stir through the butter until melted. Simmer until thickened, 2-3 mins, then stir through the parsley and remove from the heat. Taste and add more lemon juice if needed.
When everything's ready, cut the chicken widthways into 2cm slices. Add the lemon zest to the asparagus and toss to coat.
Share the serrano chicken between your serving plates and spoon over the lemon butter sauce.
Serve the cheesy fries, asparagus and roasted tomatoes alongside.
Enjoy!
