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.
CONTAINS:
Dairy.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER SMALL SIZE
ENERGY398.3kj3063.7kj
PROTEIN12.1g92.9g
FAT TOTAL4.2g32.6g
- SATURATED1.6g12.3g
CARBS1.6g12.3g
- SUGARS1.5g11.6g
SODIUM361.7mg2782.4mg
  • 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.

Serve with buttered mash or roast kipfler potatoes with rosemary and olive oil and a green vegetable like green beans with lemon and mint.