This is a stunning multi-layered Italian classic that can be called Scaollopini, depending on what mood you’re in. My mood today is to say it as it is, so this is very simply: marinated chicken breast, pan-fried, then served on a bed of tagliatelle and rich tomato sauce, and topped with San Daniele ham, mozzarella and fresh basil. A fantastic midweek treat or dinner party spectacular.
2 chicken breasts
100g San Daniele ham, thinly sliced
1 mozzarella ball, torn into pieces
Fresh basil leaves
4-6 tagliatelle nests, or pasta of your choice
For the marinade:
Juice of 1 lemon
2 tbsp olive oil
1 tsp dried oregano
1 tsp ground black pepper
1/2 tsp salt
For the sauce:
1 tin chopped tomatoes
1 tsp oregano
1/2 tsp sugar
1/2 tsp salt
1/2 – 1 tsp chilli powder
- Cover a chopping board with clingfilm, then using a tenderising hammer, lightly flatten each chicken breast until approx. 1cm thick
- Mix the marinade ingredients in a bowl, add the chicken. Cover with clingfilm and chill in fridge until needed.
- Add the sauce ingredients to a small saucepan and gently heat through. Do not boil.
- Heat a large frying pan until it is very hot. Cook the chicken, turning frequently, for approx 7-10 mins, until cooked through.
- Meanwhile, heat the grll to medium. Bring a large saucepan of water to the boil and cook the pasta according to pack instructions, approx. 4-6 mins. Drain and mix with the tomato sauce.
- In a deep ovenproof dish, first add the pasta and sauce; then add the chicken breasts; then the mozzarella; then the ham. Put under the grill for approx. 5 mins, until the cheese has melted and the ham crisps up.
- Garnish with basil leaves, then serve on warmed plates.
• This challenge is part of a campaign to promote the ‘Protected Designation of Origin (PDO) – The taste of origin and tradition’. It has been launched in partnership with the Consortium of Prosciutto di San Daniele and the Consortium of Grana Padano Cheese, funded by the EU and Italian government. I haven’t been paid for this post, but the ham and cheese was sent to me for recipe development purposes.
• Some facts about San Daniele ham: it originates in the central region of Northern Italy and is made from the pork from pigs that weigh a minimum of 160kg. Recommended serving suggestions are on its own or with bread.