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 fillets, lemon zest, thyme, olive oil, garlic, onion, tomatoes, basil, prosciutto, mozzarella, Parmesan, salt.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

Serve with buttered mash, a potato gratin or roast kipfler potatoes with rosemary and sea salt and a vegetable like our amazing garlicky greens and beans with gremolata and roast tomatoes.