Chicken with Prosciutto & Parmesan Potatoes
with pesto rosso & eggplant-arugula salad4.5(310)
Calories
:
913 kcalProtein
:
46.9g proteinTotal
:
25 minutesDifficulty
:
EasyAllergens:
- Melk (inclusief lactose)
- Zwaveldioxide en sulfiet
- Noten
- Cashewnoten
- Hazelnoten
- Walnoten
- Paranoten
- Noten
- Pecannoten
- Pistachenoten
- Macadamianoten
- Pinda's
- Amandelnoten
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
200 g
Pre-cooked halved baby potatoes [skin-on]
1 piece
Garlic
30 g
Arugula
125 g
Mini Roma tomatoes
½ piece
Eggplant
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
8 milliliters
Crema di balsamico
(Contains: Zwaveldioxide en sulfiet)
1 piece
Chicken breast with Mediterranean herbs
25 g
Prosciutto crudo
40 g
Pesto rosso
(Contains: Noten, Cashewnoten, Melk (inclusief lactose) May be present: Hazelnoten, Walnoten, Paranoten, Noten, Pecannoten, Pistachenoten, Macadamianoten, Pinda's, Amandelnoten)
15 g
Green olives
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)3820 kJ
Calories913 kcal
Fat54.1 g
Saturated Fat10.9 g
Carbohydrate54.2 g
Sugar12.9 g
Dietary Fiber11.3 g
Protein46.9 g
Cholesterol27.1 mg
Salt3.4 g
Trans Fat0.3 g
Potassium819 mg
Calcium138 mg
Iron1.3 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.
Cooking Steps
1
- 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.
2
- Melt a small knob of butter in a frying pan over medium-high heat and fry the chicken for 2 minutes per side.
- Reduce the heat and fry for 4 more minutes, or until done.
- Remove from the pan and allow to rest under aluminum foil until serving.
- Meanwhile, dice the eggplant into 1cm cubes.
3
- 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 prosciutto 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.
4
- 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 pesto rosso and the prosciutto.
- Drizzle the crema di balsamico over the salad.
