Serrano Ham-Wrapped Chicken Breast

Name: Serrano Ham-Wrapped Chicken Breast with Zesty Gremolata & Goat Cheese
Total time: 35 min
Yield: 2
Cuisine: ModOz
Ingredients: olive oil; 1 packet Serrano ham; 1 packet chicken breast; 1 unit rosemary panini; 1 bunch parsley; 1 unit lemon; ½ tsp brown sugar; 1 bag rocket; 1 block goat cheese; 1 punnet cherry tomato medley

with Zesty Gremolata & Goat Cheese

Get up to $200 off!

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!

Allergens:

Gluten

•Soy

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time35 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

1 packet

Serrano ham

1 packet

chicken breast

1 unit

rosemary panini

1 bunch

parsley

1 unit

lemon

1 bag

rocket

1 block

goat cheese

1 punnet

cherry tomato medley

Not included in your delivery

olive oil

½ tsp

brown sugar

Nutritional Values

per serving

Calories3500 kcal

Fat51.2 g

of which saturates20.8 g

Carbohydrate29.7 g

of which sugars5.2 g

Protein64.5 g

Sodium510 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Paper

•Baking Tray

•Chopping board

•Knife

•Small Bowl

•Zester

•Medium Bowl

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.