Chicken Parmigiana

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