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 come together. 

 

 

Free-range chicken breast fillets, lemon zest, thyme, olive oil, garlic, onion, tomatoes, basil, prosciutto, mozzarella, grana padano.
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 100GPER SMALL SIZE
ENERGY525kj4040kj
PROTEIN15.1g116.5g
FAT TOTAL5.7g43.8g
- SATURATED1.8g13.7g
CARBS3.7g26.5g
- SUGARS1.3g10g
SODIUM343mg2640mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

 

Remove plastic film and place in a 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.

Freezing/defrost information: Suitable for freezing; defrost overnight in the fridge. Once defrosted, keep refrigerated and use within 48 hours.

Serve with mash or potatoes roasted with rosemary and olive oil and a green vegetable like Swiss chard, spinach or broccoli.