Chicken with Serrano Ham & Parmesan Potatoes
with bruschetta dip & eggplant-arugula salad
4.1
(108)
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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
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 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.
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 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.
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 bruschetta dip and the Serrano ham.
- Drizzle the crema di balsamico over the salad.
