HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGarlic Dijon Prosciutto Wrapped Chicken
topBanner
Garlic Dijon Prosciutto-Wrapped Chicken

Garlic Dijon Prosciutto-Wrapped Chicken

with Creamed Kale & Parmesan Shingled Sweet Potatoes

Gourmet Plus
Read more

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!

Allergens:Milk

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

Total Time35 minutes
Prep Time5 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Sweet Potato

4 ounce

Kale

1 clove

Garlic

10 ounce

Chicken Cutlets

2 ounce

Prosciutto

¼ cup

Parmesan Cheese

(ContainsMilk)

1 unit

Chicken Demi-Glace

(ContainsMilk)

2 teaspoon

Dijon Mustard

2 tablespoon

Garlic Herb Butter

(ContainsMilk)

2 tablespoon

Cream Cheese

(ContainsMilk)

2 tablespoon

Sour Cream

(ContainsMilk)

Not included in your delivery

5 teaspoon

Cooking Oil

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories800 kcal
Fat45 g
Saturated Fat20 g
Carbohydrate51 g
Sugar13 g
Dietary Fiber7 g
Protein49 g
Cholesterol200 mg
Sodium1590 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.
Utensils
Utensilsarrow down iconarrow down icon
Large Bowl
Baking Sheet
Large Pan
Paper Towel
Instructionsarrow up iconarrow up icon
download icondownload icon
1

• 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).

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• 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.