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.
|PER 100G (RAW)||PER SMALL SIZE|
- Individual:Serves one adult.
- Small:Serves two adults.
- Large:Serves 4-5 adults.
- Extra Large:Serves 6 adults.
TO COOK: Remove plastic film and place in a preheated 200C oven for about 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.
DEFROST INFORMATION: Suitable for freezing; defrost overnight in the fridge. Once defrosted, keep refrigerated and use within 48 hours.
Cooking instructions are guidelines only. Ovens vary; please adjust cooking times accordingly and ensure your food is piping hot (70C) before serving.