Serrano Ham-Wrapped Chicken Breast
with Zesty Gremolata & Goat Cheese
Tonight we are letting you in on an Italian cooking secret… gremolata, a garnish of garlic, parsley and lemon zest. It is usually sprinkled over slow-cooked meats, but it makes a fabulous topping for chicken too – adding a burst of brightness and pizzazz. The only thing missing is the Italian sunshine!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
Serrano ham
1 packet
chicken breast
1 unit
rosemary panini
(Contains: Gluten, Soy; May be present: Eggs, Milk, Sesame, Tree Nuts, Lupin.)
1 bunch
parsley
1 unit
lemon
1 bag
rocket
1 block
goat cheese
(Contains: Milk;)
1 punnet
cherry tomato medley
Not included in your delivery
olive oil
½ tsp
brown sugar
Utensils
Cooking Steps
Preheat the oven to 200°C/180°C fan-forced. Lay 2-3 slices of Serrano ham slightly overlapping on their long side on a chopping board. Place the chicken breast vertically across the middle of the ham. Wrap the ham around the chicken to enclose it and place seam-side down on the oven tray lined with baking paper. Repeat with the remaining chicken and ham. Roast the chicken on the top shelf of the oven for 16-20 minutes or until cooked through. TIP: Chicken is cooked through when it is no longer pink in the middle. Set aside to rest for 5 minutes. Thickly slice.
While the chicken is cooking, cut the rosemary panini into 2 cm chunks. Slice the heirloom cherry tomatoes in half.
Place the rosemary panini on the second oven tray lined with baking paper. Generously drizzle with olive oil and season with salt and pepper. Toss to coat, then transfer to the oven to bake for 5-7 minutes or until golden and crisp.
While the croutons are cooking, finely chop the parsley until you have 2 tbs for 2 people / 1/3 cup for 4 people. Zest the lemon until you have a pinch of zest. Place the olive oil (2 tbs for 2 people / 4 tbs for 4 people) into a small bowl, add the chopped parsley and lemon zest, mix well and set aside.
Juice the lemon until you have 2 tsp for 2 people / 1 tbs for 4 people. In a medium bowl, add the lemon juice, olive oil (1 tbs for 2 people / 2 tbs for 4 people) and the brown sugar. Season with salt and pepper and mix well. Add the rocket leaves, heirloom cherry tomatoes and rosemary croutons to bowl and toss to combine. TIP: Toss the salad just before serving to stop it from going soggy
Divide the Serrano ham-wrapped chicken and salad between plates. Pull off chunks of the goat cheese and sprinkle over the salad. Spoon the gremolata over the chicken.
