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, crushed tomatoes (tomato puree, citric acid), mozzarella cheese, prosciutto, onion, parmesan cheese [milk, salt, cultures, non-animal rennet enzymes], olive oil, garlic, salt, basil, basil, lemon zest, thyme, bay leaves.
|Per 100g||Per Pack|
Frozen product. Defrost in refrigerator. Once defrosted, reheat and consume within 48 hours.
Defrost fully, then remove plastic film and place in a preheated 200C oven (FF) for 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.