To make sure our free-range chicken breasts are super-succulent and tender, we cook them slowly using the sous-vide method, then marinate them in garlic, thyme and lemon zest. We then make a simple tomato sauce - onions, garlic - tomatoes - which we simmer gently then puree. The main work of the dish is the layering - first tomato sauce, then chicken, then another layer of sauce, a few strips of prosciutto and finally a flurry of grated Parmesan and shredded mozzarella. All the elements are cooked but the final dish needs cooking at home to bring it together into a lovely, bubbling whole.
Free range chicken breast, tomato Sauce (crushed tomatoes (tomato puree, citric acid), onion, garlic, olive oil, basil, salt, bay leaves), mozzarella cheese (pasteurised milk, salt, cultures, non-animal rennet, anticaking agent (460), preservative (200)), prosciutto (pork 96%, salt, dextrose (maize or tapioca), nitrate or nitrite (E252/E250), antioxidants (E301), cultures), parmesan cheese (milk, salt, cultures, non-animal rennet), olive oil, salt, lemon zest, garlic, thyme
| Per 100g | Small | |
| ENERGY | 488kJ | 3462kJ |
| PROTEIN | 14.5g | 103g |
| FAT TOTAL | 5.1g | 36.1g |
| - SATURATED | 2.3g | 16.1g |
| CARBS | 2.5g | 18.0g |
| - SUGARS | 1.7g | 12.3g |
| SODIUM | 322mg | 2287mg |
- Serves two adults with accompaniments.
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully, remove plastic film and preheat oven (FF) to 200C.
Place in the oven and cook for approximately 15-20 minutes or until heated right through and bubbling, you may then want to quickly flash it under the grill to crisp the prosciutto.Serve with buttered mash or roast potatoes and a big green salad or vegetables like broccolini or beans.
