Cheesy Prosciutto Chicken Rollatini
with Florentine Sauce, Mashed Potatoes & Roasted Zucchini
- Milk
Tender chicken rollatini—stuffed with luscious prosciutto and melty mozzarella—tops a bed of garlicky mashed potatoes with a side of roasted zucchini. The golden slices of chicken are drizzled with a creamy Florentine-style sauce of spinach, tomato, shallot, cream, and lemon to complete this Italian-inspired comfort dish.
Ingredients
1 unit
Zucchini
1 unit
Shallot
1 unit
Tomato
2.5 ounce
Spinach
1 unit
Lemon
2 ounce
Prosciutto
1 teaspoon
Garlic Powder
4 ounce
Cream Sauce Base
(Contains: Milk)
12 ounce
Chicken Cutlets
1 unit
Chicken Stock Concentrate
½ cup
Mozzarella Cheese
(Contains: Milk)
16 ounce
Potatoes
Not included in your delivery
Salt
Pepper
Butter
(Contains: Milk)
Cooking Oil
Olive Oil
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel and dice potatoes into 1⁄2-inch pieces. • Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. • Reserve 1⁄3 cup potato cooking liquid, then drain. Return potatoes to pot.
• While potatoes cook, trim and slice zucchini crosswise into 1⁄2-inch-thick rounds. Halve, peel, and finely chop shallot. Dice tomato into 1⁄4-inch pieces. Roughly chop spinach. Quarter lemon.
• Pat chicken dry with paper towels; season all over with salt and pepper. Place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about 1⁄4 inch thick. Remove and discard top layer of plastic wrap. • Keeping chicken on bottom piece of wrap, evenly arrange prosciutto and mozzarella over chicken. • Starting at the long side of plastic wrap closest to you, tightly roll up chicken, removing plastic wrap as you go, to form rollatini. • Place rollatini, seam sides down, on one side of a lightly oiled baking sheet (for 4 servings, spread out across entire sheet).
• Toss zucchini on opposite side of sheet with a large drizzle of olive oil, salt and pepper(for 4 servings, toss zucchini on a second sheet). Roast on top rack until chicken is cooked through and zucchini is tender, 15-18 minutes (for 4, roast rollatini on top rack and zucchini on middle rack, swapping rack positions halfway through).
• Meanwhile, to pot with drained potatoes, add 2 TBSP butter, 1⁄2 tsp garlic powder (you’ll use the rest later), a pinch of salt, and pepper (4 TBSP butter and 1 tsp garlic powder for 4 servings). • Mash with a potato masher or fork until smooth, adding splashes of reserved potato cooking liquid as needed. Keep covered off heat until ready to serve.
• Heat a drizzle of oil in a medium pan over medium-high heat. Add shallot and cook, stirring occasionally, until softened and lightly browned, 2-3 minutes. • Add 1⁄4 cup plain water(1⁄2 cup for 4 servings), stock concentrate, and cream sauce base. Cook, stirring occasionally, until sauce has thickened, 2-3 minutes. • Stir in tomato, spinach, remaining garlic powder, and a squeeze of lemon juice (big squeeze for 4). Cook, stirring, until spinach has wilted, 1-2 minutes more. Taste and season with salt and pepper if desired.
• Transfer rollatini to a cutting board. Cut into 5-6 slices each. • Divide rollatini, mashed potatoes, and roasted zucchini between plates. Top rollatini with Florentine sauce. Serve.
Poultry is fully cooked when internal temperature reaches 165°.
