Chicken with Serrano Ham & Parmesan Potatoes

Name: Chicken with Serrano Ham & Parmesan Potatoes with bruschetta dip & eggplant-arugula salad
Total time: 25 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 400 g Pre-cooked halved baby potatoes [skin-on]; 2 piece Chicken breast with Mediterranean herbs; 40 g Serrano ham; 2 piece Garlic; 40 g Arugula; 200 g Mini Roma tomatoes; 1 piece Eggplant; 30 g Kalamata olives; 80 g Bruschetta spread; 20 g Parmigiano Reggiano DOP; 15 milliliters Crema di balsamico; 3 tablespoon Olive oil; ½ tablespoon [Plant-based] butter; 1 tablespoon White balsamic vinegar; to taste Salt and pepper

with bruschetta dip & eggplant-arugula salad

4.1

(108)

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Early European versions of eggplant were smaller and had a yellow or white colour; they looked like eggs, hence the name "eggplant"!

Tags:

Calorie Smart

•High Protein

Allergens:

Melk (inclusief lactose)

•Zwaveldioxide en sulfiet

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

200 g

Pre-cooked halved baby potatoes [skin-on]

1 piece

Chicken breast with Mediterranean herbs

20 g

Serrano ham

1 piece

Garlic

20 g

Arugula

100 g

Mini Roma tomatoes

½ piece

Eggplant

15 g

Kalamata olives

40 g

Bruschetta spread

10 g

Parmigiano Reggiano DOP

(Contains: Melk (inclusief lactose))

8 milliliters

Crema di balsamico

(Contains: Zwaveldioxide en sulfiet)

Not included in your delivery

1.5 tablespoon

Olive oil

¼ tablespoon

[Plant-based] butter

½ tablespoon

White balsamic vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)2850 kJ

Calories681 kcal

Fat32.8 g

Saturated Fat8.4 g

Carbohydrate51.9 g

Sugar14.5 g

Dietary Fiber9.7 g

Protein39.4 g

Salt3 g

Potassium343 mg

Calcium7 mg

Iron0.4 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Bowl

•Baking Sheet with Baking Paper

•Tall-Sided Pan

•Aluminum Foil

•Salad Bowl

Cooking Steps

Preheat the oven to 200°C.
Grate the Parmigiano Reggiano and scatter it over a parchment-lined baking sheet.
Crush or mince the garlic. Transfer the baby potatoes to a large bowl and drizzle with olive oil. Add half of the garlic and season with salt and pepper, then toss well to coat.
Place the baby potatoes face-down on top of the Parmigiano Reggiano. Roast in the oven for 15 - 20 minutes.

Melt the butter in a frying pan over medium-high heat and fry the chicken for 2 - 3 minutes per side.
Reduce the heat and fry for 4 - 5 more minutes, or until done.
Remove from the pan and allow to to rest under aluminium foil until serving.
Meanwhile, dice the eggplant into 1cm cubes.

Heat a generous drizzle of olive oil in another frying pan over medium-high heat. Fry the eggplant with the rest of the garlic for 6 - 8 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the Serrano ham to another parchment-lined baking sheet. Bake in the oven for 5 - 6 minutes, or until crispy.
Meanwhile, quarter the mini Roma tomatoes and halve the olives.

Shortly before serving, transfer the arugula, tomatoes, olives and eggplant to a salad bowl. Add the white balsamic vinegar and season with salt and pepper, then toss well to combine.
Serve the baby potatoes with the chicken and salad alongside.
Top the chicken with the bruschetta dip and the Serrano ham.
Drizzle the crema di balsamico over the salad.