Garlic Dijon Prosciutto-Wrapped Chicken
with Creamed Kale & Parmesan Shingled Sweet Potatoes
- Milk
Wrap anything in prosciutto and people go gaga. Our chefs upped the ante even more by, first, searing prosciutto-wrapped chicken cutlets until crisp, then, second, drizzling them with a garlic herb butter sauce spiked with Dijon mustard. The two sides are just as impressive, giving major steakhouse vibes. Creamed kale that’s reminiscent of creamed spinach will convert any kale detractors. Sliced sweet potatoes, shingled and roasted with Parmesan, provide the carby comfort we crave. All told, it’s the meal that puts the “pro” in prosciutto!
Ingredients
¼ cup
Parmesan Cheese
2 tablespoon
Sour Cream
4 ounce
Kale
2 tablespoon
Cream Cheese
(Contains: Milk)
2 unit
Sweet Potato
1 clove
Garlic
1 unit
Chicken Demi-Glace
(Contains: Milk)
2 tablespoon
Garlic Herb Butter
(Contains: Milk)
2 ounce
Prosciutto
10 ounce
Chicken Cutlets
2 teaspoon
Dijon Mustard
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
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. • Slice sweet potatoes into ¼-inch-thick rounds. TIP: Slicing your potatoes into thin, uniform slices is key! This will help them all roast at the same pace. • In a large bowl, toss sweet potatoes with a large drizzle of oil, and a couple big pinches of salt and pepper; arrange on one side of a baking sheet in a single overlapping layer. (For 4, spread potatoes out across entire sheet.) • Roast on top rack for 10 minutes (you’ll add more to the sheet then).
• While potatoes roast, remove and discard any thick center stems from kale; chop leaves into bite-size pieces. Peel and mince garlic. • Heat a drizzle of oil in a large pan over medium heat. Add kale and a splash of water. Cook until kale is wilted and very tender, 5-7 minutes. Season with salt and pepper. Turn off heat.
• Meanwhile, pat chicken* dry with paper towels; season all over with salt and pepper. • Lay prosciutto out on a clean work surface. Tightly roll prosciutto around each chicken cutlet.
• Heat a drizzle of oil in a second large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy, 2-3 minutes per side. • Once sweet potatoes have roasted 10 minutes, remove sheet from oven. Carefully add chicken to empty side. (For 4 servings, add chicken to a second sheet; roast on middle rack until cooked through, 10-12 minutes.) Sprinkle sweet potatoes with Parmesan. • Return to top rack until chicken is cooked through and potatoes are browned and tender, 10-12 minutes. (If chicken is done first, remove from sheet and continue roasting potatoes.) • Transfer chicken to cutting board. Once cool enough to handle, slice crosswise.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add garlic; cook, stirring, until fragrant, 30 seconds. • Stir in demi-glace, mustard, and ¼ cup water (1⁄3 cup for 4 servings), scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced by half, 2-3 minutes. • Turn off heat; stir in half the garlic herb butter (you’ll use the rest later) until melted.
• Return pan with kale to medium heat; stir until warmed through. Stir in cream cheese, sour cream, and remaining garlic herb butter until melted and combined. Season with salt and pepper. • Divide kale, sweet potatoes, and chicken between plates. Drizzle sauce over chicken and serve.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the prosciutto-wrapped chicken, though some found it too salty; the creamed kale was surprisingly delicious 🍲.
- Ease of prep: Some found it time-consuming with multiple steps, but others said it was easy and felt gourmet.
- Suggestions: Consider reducing salt, as prosciutto adds saltiness; add Parmesan to sweet potatoes after roasting for better texture.
- Portions: Several mentioned the kale portion was too small, shrinking significantly when cooked.
- Sauce: Some loved the garlic Dijon sauce, while others found it too salty or overpowering; consider serving on the side.
