Prosciutto-Wrapped Chicken

Prosciutto-Wrapped Chicken

with Truffled Chive Mashed Potatoes and Lemony Green Beans

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This, folks, is not your average chicken dinner. Our chefs added tons of restaurant-level flair (with almost no effort!) by wrapping chicken breasts in salty, savory prosciutto. Once seared, it crisps to perfection. For a finishing touch, it’s drizzled with a lemony pan sauce. The sides aren’t too shabby, either. Creamy mashed potatoes are swirled with minced chives and sumptuous truffle zest, and roasted green beans are tossed with lemon zest and a sprinkle of chili flakes for a kick.

Tags:Family friendly

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time45 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

12 ounce

Yukon Gold Potatoes

1 unit


12 ounce

Chicken Breast

2 ounce


6 ounce

Green Beans

1 teaspoon

Chili Flakes

¼ ounce


2 tablespoon

Sour Cream


0.07 ounce

Truffle Zest

1 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Olive Oil

3 tablespoon





Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2803 kJ
Calories670 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate41 g
Sugar7 g
Dietary Fiber9 g
Protein48 g
Cholesterol200 mg
Sodium780 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Medium Pot
Paper Towel
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Boil until tender, 15-20 minutes. Reserve ¼ cup potato cooking liquid (½ cup for 4 servings), then drain and return potatoes to pot. Meanwhile, zest and halve lemon (halve both lemons for 4).


Pat chicken dry with paper towels; season all over with salt and pepper. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around 1 chicken breast. Repeat with remaining prosciutto and chicken.


Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and sear until browned and crispy, 2-3 minutes per side. Transfer to one side of a baking sheet. Roast on top rack for 5 minutes (we’ll add the green beans then). (For 4 servings, roast chicken until cooked through, 15-17 minutes.)


Once chicken has roasted for 5 minutes, remove baking sheet from oven. Toss green beans with a large drizzle of olive oil, lemon zest, salt, and a pinch of chili flakes on empty side of sheet. (For 4 servings, toss green beans on a second baking sheet.) Roast until chicken is cooked through and green beans are tender, 10-12 minutes. (If chicken is done before green beans, remove from oven and continue roasting green beans.) Once cool enough to handle, slice chicken crosswise.


Meanwhile, finely chop chives. To pot with drained potatoes, add sour cream, half the chives, 2 TBSP butter, and as much truffle zest as you like. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth. Season with salt and pepper.


Heat pan used for chicken over medium-high heat. Add ¼ cup water (⅓ cup for 4 servings), stock concentrate, and lemon juice to taste. Cook until thickened, 1-2 minutes. Turn off heat; stir in 1 TBSP butter, salt, and pepper. Divide chicken, potatoes, and green beans between plates. Top chicken with sauce and remaining chives. Sprinkle green beans with more chili flakes, if desired.