Prosciutto Organic Chicken
with Cherry Gastrique, Roasted Carrots & Green Beans
- Milk
Now with more chicken! You asked, we listened: This isn't the HelloFresh you remember. Bigger menu. Upgraded recipes. Increased portion sizes. More variety. The best way to cook dinner just got BETTER. Tender chicken cutlets are wrapped in luscious prosciutto, seared to crisp up the prosciutto, then roasted with carrots and green beans. Spooned over top is a show-stopping gastrique with a sweet-and-sour base of caramelized brown sugar and red wine vinegar that's mixed with tart dried cherries, scallions, and butter for a complex flavor boost.
Ingredients
6 ounce
Green Beans
2 unit
Scallions
2 ounce
Prosciutto
1 tablespoon
Brown Sugar
1 ounce
Dried Cherries
12 ounce
Organic Chicken Cutlets
1 unit
Chicken Stock Concentrate
5 teaspoon
Red Wine Vinegar
12 ounce
Carrots
Not included in your delivery
Salt
Pepper
Cooking Oil
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and cut carrots on a diagonal into 1⁄2-inch-thick pieces. Trim green beans if necessary. Trim and thinly slice scallions, separating whites from greens; finely mince whites.
• Toss carrots on a baking sheet with a drizzle of oil, salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
• Pat chicken dry with paper towels; season all over with pepper (prosciutto is salty and will season the chicken as they cook together!). • On a clean work surface, lay two slices of prosciutto side by side. Place one chicken cutlet along bottom of slices. Tightly roll prosciutto up around chicken. Repeat with remaining prosciutto and chicken.
• Heat a drizzle of oil in a large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy, 2-3 minutes per side. Turn off heat; transfer to one side of a second baking sheet. Wipe out pan. • Add green beans to empty side of sheet and toss with a drizzle of oil, salt, and pepper. • Roast on top rack until chicken is cooked through and green beans are browned and tender, 15-18 minutes. Transfer chicken to a cutting board.
• When chicken has 6 minutes remaining, add brown sugar in a single layer to pan used for chicken and heat over medium-high heat. Leave undisturbed to melt. • Once brown sugar has melted, remove pan from heat; carefully add scallion whites, cherries, vinegar, stock concentrate, 1⁄2 cup water, and 1 TBSP butter(3⁄4 cup water and 2 TBSP butter for 4 servings).
• Return gastrique mixture to medium-high heat; stir, scraping up caramelized sugar from bottom of pan (this will become easier as the liquid heats up!). Cook, stirring and gently scraping constantly, until sugar has completely dissolved. Simmer, stirring occasionally, until syrupy, 2-4 minutes more (don’t reduce too much; it will keep thickening as it cools!). • Turn off heat; stir in scallion greens and pepper.
• Slice chicken crosswise. • Divide chicken, carrots, and green beans between plates. Spoon cherry gastrique over chicken and serve.
Poultry is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the cherry gastrique, praising its sweet-and-sour complexity that elevated the dish 🍒.
- Ease of prep: Some found wrapping the chicken tricky; others noted the sauce was challenging to thicken properly.
- Suggestions: Consider pounding chicken thinner for easier wrapping; adjust sauce consistency by simmering longer if needed.
- Portions: A few wished for a starch like potatoes or couscous instead of double vegetables.
- Cooking tips: Roast vegetables longer for better texture; watch brown sugar closely to prevent burning when making sauce.
Reviews from our home cooks
I would order this again. The next time I would soak the cherries in red wine for 20 minutes and then put them on top of the peppered chicken, then roll up the chicken, cherries and prosciutto together. For the carrots I sprinkled Penzey's Chipotle seasoning to add a little spicy contrast to the acidic sweetness of the gastrique, along with salt and olive oil. We have learned to double the cooking times recommended for the roasted vegetables, and in the air fryer they get a nice char which adds some umami.
The prosciutto ended up dry so thank goodness for the gastrique sauce to help with it. I did have issues with the gastrique since the directions felt a little out of order to make it. I thought I kept ruining it when the sugar would get hard but I realized after reading the next step and starting over that it's supposed to be hard and putting it back on the heat solves it. So maybe putting that as a note earlier.
Chicken was moist and prosciutto actually held together when cut into. The best part was the cherry gastrique, though. Would absolutely order again.
Lovely dish and was very good. The prosciutto was a lil dry and cooking the cherry gastrique a lil challenging to get it right. I would order this dish again.
Loved the combination of chicken and prosciutto. Cherry gastrique was a bit subdued. Liked having a good amount of vegetables.
Great flavors and not hard to make. We ended up cooking the carrots and chicken together and steaming the green beans, which cut down on time as well.
Really easy way to bring chicken up a notch. I usually pound the chicken flat and roll some parmesan or feta cheese with the prosciutto.
I especially liked the cherry gastrique. I used less vinegar because I felt that it would overpower the cherries and it was perfect.
I like that the recipe seems a little fancy but doesn't use any difficult tricks. It was tasty. I didn't like the sauce that never thickened at all, the fake photo of seared chicken which is impossible to approximate in reality, and somehow the green beans got too brown on the top rack.
Didn't make the cherry gastrique as it looked kind of unappealing in ingredient format. In fact, the brown sugar looked crunchy old and too dark. The carrots have tasted awful lately which is a shame as they used to be so delicious. Would have preferred broccoli or another side like asparagus. Recipe was nice enough and would make again although the prosciutto was impossible to pull apart and broke into small pieces not like what it shows in the recipe card.
