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.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Yukon Gold Potatoes
Chicken Stock Concentrate
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, about 15 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 chicken. Repeat to wrap second chicken breast. (For 4 servings, repeat to make 3 more wrapped chicken breasts.)
Heat a drizzle of olive oil in a large, preferably ovenproof pan over mediumhigh heat. Add wrapped chicken and sear until browned and crispy, about 2 minutes per side. Transfer to one side of a baking sheet. Roast on top rack for 5 minutes. (For 4 servings, roast chicken until cooked through, 15-17 minutes. Toss green beans in next step on a separate baking sheet.)
Once chicken has roasted 5 5 6 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 other side of sheet. Roast until chicken is cooked through and green beans are tender, 10- 12 minutes. Once chicken is cool enough to handle, slice crosswise.
Meanwhile, finely chop chives. To pot with drained potatoes, add sour cream, half the chives, 2 TBSP butter, and truffle zest (to taste). 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). Simmer 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 chives. Sprinkle green beans with more chili flakes, if desired.