with Truffle Pre-Prepared Dauphinoise and Tenderstem® Broccoli
Deliciously easy to cook, it only takes 3 steps to put this Easy Serrano and Parmesan Topped Chicken Breast on the table. Combine our chef-approved shortcuts and simple instructions to make a restaurant quality dinner that's as easy as 1-2-3!
Allergens
Utensils
Tags
Dauphinoise Potatoes
350 grams
British Chicken Breasts
2 unit(s)
Tenderstem® Broccoli
150 grams
Serrano Ham
2 slice(s)
Parmigiano Reggiano
20 grams
Truffle Zest
1 sachet(s)
Toasted Flaked Almonds
15 grams
Red Pepper Chilli Jelly
37 grams
- Preheat your oven to 220°C/200°C fan/gas mark 7.
- Remove the outer sleeve and the plastic film from the top of the potato dauphinoise tray. Season with salt and pepper. Pop the container onto one side of a large baking tray.
- Lay the chicken onto the other side of the baking tray. Drizzle with oil and season with salt and pepper.
- Roast on the top shelf of your oven, 25-30 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.
- When there's 10 mins of roasting time left, pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.
- Roast on the middle shelf, 10-12 mins.
- When the chicken has 5 mins left, lay a slice of Serrano ham on top of each breast. Sprinkle the Parmigiano Reggiano over the top.
- Return to the oven for the remaining time, 5 mins.
- When everything's ready, share the cheesy sSerrano chicken between your plates.
- Serve the potato dauphinoise and broccoli alongside.
- Sprinkle the truffle zest over the dauphinoise. Scatter the flaked almonds over the broccoli.
- Drizzle the red pepper chilli jelly over the chicken to finish.
Enjoy!
2505
kJ
Energy (kJ)
599
kcal
Energy (kcal)
26.5
g
Fat
13.6
g
of which saturates
28.9
g
Carbohydrate
11.7
g
of which sugars
52.4
g
Protein
2.84
g
Salt
