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, 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.

Serve with buttered mash, or a potato gratin and a leafy green salad.