Serrano Wrapped Chicken in Sage Butter
with broccolini and roast potatoes
Serrano ham (also known as jamón serrano) is a smoked Spanish meat with a strong flavour that it gets from the long curing process it goes through. Its gamey taste makes a great pairing for the cheese-stuffed chicken breast it's encasing in this recipe.
The quantities provided above are averages only.
Ingredients
320 grams
Irish Chicken Breast
10 grams
Sage
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
400 grams
Baby Potatoes
150 grams
Broccolini
1 sachet(s)
Central American Style Spice Mix
65 grams
Serrano Ham
Not included in your delivery
to taste
Water
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Butter
Nutrition Values
Utensils
Cooking Steps
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways (quarter any larger pieces). Pop them onto a lined baking tray.
- Drizzle with oil, season with Central American spice mix, 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, 25-35 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Pick sage leaves.
- Trim the bottom 2cm from broccolini.
- Lay chicken on a chopping board. Place hand flat on top. IMPORTANT: Wash hands and equipment after handling raw chicken.
- Slice horizontally until there are 2cm left (don't cut all the way through). Open it up like a book.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is due to the vacuum packing used to keep it fresh and is normal. It will still be delicious once cooked!
- Drizzle the chicken with oil and season lightly with salt and pepper.
- Divide the cheese between the chicken breasts, pressing down firmly so it adheres.
- Carefully roll the chicken up, encasing the filling.
- Wrap half the bacon (double for 4p) tightly around the chicken breasts.
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the broccolini and season with salt and pepper.
- Fry for 2-3 mins then add a splash of water and cover with a lid or some foil.
- Cook until the broccolini is tender, 4-5 mins.
- Once cooked, remove from the pan and cover to keep warm.
- Return the pan to medium-high heat with a drizzle of oil.
- Fry the chicken, 4-5 mins each side, until the bacon is cooked through.
- Add a splash of water, cover and cook for 8-10 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
- Shift the chicken to one side of the pan. Add 3 tbsp butter (double for 4p) to the empty side and melt.
- Fry the sage in the butter until crispy, 2-3 mins. Baste the chicken in the sage butter.
- Serve the wrapped chicken with the roast baby potatoes and pan-fried broccolini alongside.
- Drizzle any remaining sage butter over the chicken.
