Pollo alla Val D’Aostana
£5.00 – £24.40
Plump chicken fillet with porcini mushrooms, fontina cheese and parma ham.
A traditional rustic Italian dish from the alpine region of Aosta, combining flattened local chicken breast dusted with flour, browned and poached in stock with white wine, and topped with porcini and chestnut mushrooms, prosciutto di Parma and a layer of nutty smooth Fontina cheese.
Ingredients: Chicken fillet, dried porcini mushrooms, chestnut mushrooms, chicken stock (celery, onion, leek, swede, carrot, parsley), dry white wine (sulphites), butter (milk), Fontina cheese (milk), Prosciutto crudo (pork, salt, preservatives, (potassium nitrate E252)parsley, salt and pepper.
Cooking instructions from frozen. Not suitable for microwave cooking.
Preheat the oven to 180ºC (fan), 350ºF, Gas 4, remove the lid, cover the container with foil and place on a baking sheet. Cook in the preheated oven for 35 minutes, uncover and cook for a further 15 minutes ensuring it is piping hot all the way through.
Oven devices may vary. These instructions have been tested using an accurate oven thermometer and we recommend that, to ensure this product is properly cooked, you use one too!