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Parmesan Crusted Chicken
Two French trimmed chicken breasts with a Sunblush® tomato stuffing, carefully wrapped in pancetta & hand coated in parmesan breadcrumbs.
One of the best bits of my job is being able to speak to our consumers. People call me on a daily basis & let me know what they think of our dishes. I'm particularly pleased when someone explains that a particular occasion became that little bit more special because they served our food. I hope that these Parmesan Crusted Chicken Breasts are one of those recipes that can turn a good night into a great night.
Servings: Serves 2
Cuisine Type: Everyday Specials
Cooking Instructions:
1. Preheat oven to 200ºC/180ºC fan assisted/gas mark 6.
2. Place the chicken on baking paper on a tray in the middle of the oven. Bake for 16-20 minutes.
Check food is piping hot throughout. These instructions are a guide: all appliances vary. Please don’t re-heat once cooked!
Ingredients:
Fresh chicken (74%)
Pancetta (10%)
Béchamel sauce
Single cream
Cheddar cheese
Sunblush® tomato paste
Parmesan cheese (1.4%)
Breadcrumbs
Water
Plain flour
Bay leaves
Paprika
Salt
Fresh parsley
Black pepper
Pancetta contains: pork, salt, flavourings, spices, dextrose, antioxidant: sodium ascorbate, preservatives: sodium nitrite, potassium nitrate.
Béchamel sauce contains: milk, butter, wheat flour, salt, white pepper.
SunBlush® tomato paste contains: SunBlush® tomatoes, sunflower oil, olive oil, tomato concentrate, salt, garlic, oregano, sugar, aciditiy regulator: citric acid.
Breadcrumbs contain: wheat flour, yeast, salt.
Does this recipe contain?
dairy: yes
soya: no
mustard: no
fish: no
gluten: yes
sesame:no
celery: no
eggs: no
nuts: no
shellfish: no
Chef's Tip
Tagliatelle with Watercress & Bitter Leaf Salad (serves 2)
150g/5oz dried tagliatelle
200ml tub crème fraîche
60g/2¼ oz watercress, large stalks removed
1 pinch of ground nutmeg
1 small bag of mixed salad leaves, including endive & radicchio
2 tbsp ready-prepared balsamic dressing
1. Bring a large pan of water to the boil & cook the tagliatelle for 8-10 mins according to the directions on the pack. Meanwhile, blend the watercress & crème fraîche until smooth using a hand blender or liquidiser. Add nutmeg & season with salt & pepper.
2. Transfer to a pan & warm over a gentle heat but do not allow to boil. Adjust seasoning to taste.
3. Drain the tagliatelle then return to the pan & toss with the watercress sauce. Serve with the salad leaves drizzled with balsamic dressing.
Warm Piquant Potato Salad (serves 2)
300g/11oz new potatoes, halved
150g/5oz sugarsnap peas, trimmed 3 rashers rindless smoked streaky bacon
For the dressing
200g/7oz Greek yogurt
2 tbsp freshly squeezed lime juice
½ tsp wholegrain mustard
25g/1oz Parmesan, finely grated
4 canned anchovy fillets, drained
2 tbsp olive oil
Salt & freshly ground black pepper
1. Place the bacon on the baking tray beside the chicken breasts & cook until crisp; remove & roughly chop; set aside.
2. Cook the new potatoes in a large pan of boiling water 15-20 mins or until tender. Blend the dressing ingredients together using a hand blender or liquidiser; set aside.
2. Bring a small pan of water to the boil & cook the sugarsnaps for 3 mins. Drain in a colander under cold running water. Drain potatoes & toss with the sugarsnap peas & bacon. Spoon over the dressing & serve.
Traditionally the whey created in the production of Parmesan cheese was fed to the pigs bred to make Parma ham.
