Bighams – delicious handmade meals for two

1. Preheat your oven to 220ºC/200ºC fan/gas mark 7.
2. Remove the film but leave the chicken breasts in their tray.
3. Place on a baking tray in the centre of the oven and cook for 25 minutes until the chicken is cooked through.
4. Leave to stand for 2 minutes before serving. Be careful, they’ll be hot.
Make sure they’re piping hot throughout. These instructions are just a guide; cookers are as quirky as the rest of us.

Serving Suggestion

DELICIOUS WITH NEW POTATOES & SEASONAL VEG

• Fresh chicken breast (62%)
• Creamy spinach and mushroom filling (31%)
• Prosciutto ham (6%)
• Extra virgin olive oil
• Fresh thyme sprigs

Creamy spinach and mushroom filling: fresh milk, fresh spinach (17%), fresh mushrooms (16%), cream cheese (12%), parmesan cheese (6%), fine breadcrumbs, butter, wheat flour, extra virgin olive oil, fresh parsley, salt, garlic puree, white pepper, black pepper, ground nutmeg. Prosciutto ham: pork, salt, preservative (potassium nitrate*).
Fine breadcrumbs: wheat flour, salt, yeast.
*Don’t worry this is part of the traditional curing method of prosciutto ham.

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This recipe contains gluten and milk. We made it in a busy working kitchen so it may also contain traces of nuts and sesame.
WARNING: Although we do our very best to take out all the bones, some may remain.