Recipes: Neven Maguire’s ode to Italy

Chicken Parmigiana

Ingredients, serves 2

2 Simply Better Irish Corn Fed Chicken Fillets

75g Plain Flour

Simply Better Oriel Sea Salt and Freshly Ground Black Pepper

2 Simply Better Irish Free Range Corn Fed Large Eggs

2 Tbsp Simply Better Organic Irish Jersey Milk

150g Simply Better Rustic Ciabatta Breadcrumbs

50g Simply Better Parmigiano Reggiano grated, plus extra to garnish

2 Tbsp Simply Better Italian Extra Virgin Olive Oil

25g Butter

1 Jar Simply Better Italian Tomato & Mascarpone Pasta Sauce

1 Tub Simply Better Italian Mozzarella, cut into 4 slices

4 Tbsp Simply Better Italian Made Basil Pesto with PDO Genovese Basil

A small handful of fresh basil leaves

To serve

300g Simply Better Italian Bronze Die Spaghetti, cooked

Mixed Leaf Salad

Method

1. Place the chicken on a chopping board and cut each fillet in half lengthways. Spread them out and cover with parchment paper, then bash with a rolling pin until they are about 1cm thick.

2. Put the flour in a dish and season generously with salt and pepper. Put the eggs in a separate dish with the milk and season, then beat lightly with a fork. Put the breadcrumbs and Parmesan into a third dish, stirring to combine. Dust each chicken escalope in the seasoned flour, then dip into the beaten eggs and finally coat it in the breadcrumbs. Arrange on a plate.

3. Preheat the oven to 180°C (350°F/gas mark 4).

4. Heat the oil and butter in a large non-stick frying pan over a medium heat. Cook the escalopes for 2 minutes on each side, until crisp and golden. Pour half of the tomato sauce on a baking tray or into a baking dish, then add the chicken. Spoon a little of the sauce on each one and top with a piece of mozzarella and a spoon of pesto. Transfer to the oven and cook for 10-12 minutes, until the mozzarella is bubbling.

5. Garnish the chicken with some fresh basil and serve straight to the table with a bowl of spaghetti and a bowl of salad so everyone can help themselves.

Pesto stuffed chicken breasts with rustic potatoes

Ingredients, serves 4

125g Simply Better Italian Mozzarella Di Bufala Campana, torn into small pieces

4 Tbsp Simply Better Italian Made Basil Pesto with PDO Genovese Basil

8 Simply Better Italian Sun Dried Tomatoes, roughly chopped

1 Pack of Simply Better Italian Prosciutto Di Parma or Pancetta Arrotolata

4 Simply Better Fresh Irish Corn Fed Chicken Breast Fillets

Simply Better Oriel Sea Salt and Freshly Ground Black Pepper

French Green Beans, to serve

For the rustic mixed potatoes

450g Rooster Potatoes, scrubbed

225g Sweet Potatoes, scrubbed

2 Tbsp Simply Better P.D.O. Terra Di Bari Bitonto Extra Virgin Olive Oil

1 Fresh Rosemary Sprig, broken into tiny sprigs

Simply Better Organic Garlic & Herb Seasoning

Method

1. Preheat the oven to 200°C (400°F/Gas Mark 6). Mix together the mozzarella, pesto and sundried tomatoes. Lay two slices of pancetta or Parma ham on a wooden board. Place a chicken breast on top and cut a slit into the side of it, then stuff with the pesto, cheese and tomato mix. Repeat this step for each chicken breast, then wrap each stuffed chicken breast with the pancetta or Parma ham. Season with salt and pepper.

2. To make the rustic mixed potatoes, cut the potatoes into 5mm (¼in) slices and arrange in a single layer on a large roasting tray lined with parchment paper. Drizzle over the oil, then sprinkle over the rosemary, and garlic and herb seasoning. Toss until evenly coated. Nestle the pesto-stuffed chicken breasts in the potatoes and place in the oven to roast for 20-25 minutes, until the chicken is cooked through and the Parma ham is crispy. Remove the chicken from the oven and rest in a warm place for 5 minutes. Return the potatoes to the oven in that time for a final crisp-up.

3. To serve, arrange the pesto-stuffed chicken breasts on warmed serving plates with steamed French green beans and the rustic mixed potatoes.

‘Nduja roast chicken with Mediterranean vegetables

Ingredients, serves 4-6

1 Simply Better Corn Fed Whole Chicken

1 Pack Simply Better Handmade Wild Garlic & Herb Ciabatta Stuffing

3 Tbsp Simply Better Italian ‘Nduja

1 Pack Simply Better Irish Charlotte Baby Potatoes, sliced in halves or quarters

Simply Better Oriel Sea Salt and Freshly Ground Black Pepper

1 Red & Yellow Pepper, cut into chunks

1 Courgette, cut into thick slices

1 Red Onion, cut into wedges

1 Punnet Cherry Tomatoes

Method

1. Preheat the oven to 180°C (350°F/Gas Mark 4). Fill the cavity of the chicken with the stuffing, then, using your fingers, carefully separate the skin from the chicken breasts and smear in two tablespoons of the ‘nduja paste. Smear the remaining tablespoon of ‘nduja all over the chicken and season generously. Place the stuffed chicken in a roasting tin or cast iron dish and roast for 30 minutes.

2. Remove the tray from the oven and tip in the baby potatoes, tossing them in the existing juices in the pan. Season with salt and cover the top of the chicken loosely with foil if using a roasting tin to prevent it browning too much. Return to the oven for another 45 minutes until the chicken and potatoes are cooked through and tender.

3. Put the vegetables into the tray for the last 30 minutes of cooking. Leave the chicken to rest for 20 minutes before carving and arranging on plates to serve. Put the crispy potatoes in a serving bowl and spoon over the vegetables with any juices left from the chicken, then put straight on the table and allow everyone to help themselves.