Prosciutto-Wrapped Apricot Chicken
plus Lemony Ricotta Crostini, Mashed Potatoes, Salad & Cinnamon Crumb Cake Muffins
- Wheat
- Soy
- Milk
- Tree Nuts
- Eggs
For a spring celebration, try this three-course feast! Serve lemon-ricotta crostini with red pepper jam, almonds, and chives while you cook the next course: roasted prosciutto-wrapped chicken in a honey-apricot glaze. On the side: ultra-creamy chive mashed potatoes and bright, zippy dressed greens. For dessert, our cinnamon crumb muffins require no baking at all! Spend less time in the kitchen and more time celebrating with this seasonally inspired dinner or lunch idea!
Ingredients
12 ounce
Potatoes
1 unit
Lemon
¼ ounce
Chives
1 unit
Demi Baguette
(Contains: Wheat, Soy)
4 ounce
Ricotta Cheese
(Contains: Milk)
1 unit
Red Pepper Jam
½ ounce
Sliced Almonds
(Contains: Tree Nuts)
10 ounce
Chicken Cutlets
2 ounce
Prosciutto
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Chicken Stock Concentrate
1 unit
Apricot Jam
2 teaspoon
Honey
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
2 unit
Cinnamon Crumb Cake Muffin
(Contains: Wheat, Soy, Milk, Eggs)
Not included in your delivery
1 teaspoon
Cooking Oil
7 teaspoon
Olive Oil
2 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. • Dice potatoes into ½-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. (TIP: For a smoother texture, peel potatoes first.) Bring to a boil and cook until tender, 15-20 minutes. Drain and return potatoes to pot. • Zest and quarter lemon. Thinly slice chives.
Slice baguette crosswise into 8 rounds (16 rounds for 4 servings); spread out on a baking sheet and drizzle with olive oil. Toast on top rack until golden brown, 5-10 minutes. • Place ricotta in a small bowl; add half the lemon zest, 1 TBSP lemon juice, salt, and pepper and stir to combine. Spread ricotta onto toasted baguette rounds; drizzle with red pepper jam. Sprinkle with half the almonds and half the chives. • Serve with your favorite beverage for snacking while you prepare the rest of the meal. TIP: Prefer to serve the crostini with the main course? Toast now and assemble right before serving!
• Pat chicken* dry with paper towels and season all over with salt and pepper. • Lay two slices of prosciutto beside each other on a flat surface. Place a chicken cutlet along bottom of slices; tightly roll up prosciutto around chicken. Repeat with remaining prosciutto and chicken.
• Heat a drizzle of oil in a medium pan over medium-high heat. Add wrapped chicken and cook until browned, 2-3 minutes per side. Turn off heat; transfer chicken to a second baking sheet. Wipe out pan. • Roast on middle rack until chicken is cooked through, 15 minutes.
• Mash potatoes with a potato masher or fork until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) Stir in half the cream sauce base (all for 4 servings), remaining chives, and 1 TBSP butter (2 TBSP for 4), until combined. Season generously with salt and pepper. Keep covered until ready to serve.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for the chicken over low heat. Whisk in chicken stock concentrate, apricot jam, and half the honey. • When chicken is done, return to pan with any drippings and turn to coat in sauce. • In a large bowl, whisk together half the mustard, remaining honey, 2 TBSP olive oil, juice from one lemon wedge, salt, and pepper. (For 4, use all the mustard, 4 TBSP olive oil, and juice from two lemon wedges.) Add mixed greens to bowl and toss to coat.
• Slice chicken crosswise. • Divide chicken, mashed potatoes, and salad between plates. Drizzle chicken with any remaining pan sauce and top salad with remaining almonds. • Serve crumb cakes for dessert.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the prosciutto-wrapped chicken, especially with the apricot-honey sauce; some found it too salty 🍗.
- Ease of prep: Several noted it was time-consuming or complex, but worth the effort for a special meal.
- Suggestions: Consider reducing salt on the chicken; the prosciutto adds plenty. Add extra lemon for more zest.
- Portions: Some found it filling with appetizer and dessert; others felt portions were small for the price.
- Appetizer: The lemon-ricotta crostini with red pepper jam was a standout favorite for many 🍞.
- Sides: Mashed potatoes were praised as creamy and delicious; some wanted more variety in side options.
Reviews from our home cooks
Very tasty recipes. The prosciutto-wrapped chicken was crispy on the outside, tender on the inside. The sauce was very flavorful and went perfectly with the chicken. The baguettes with ricotta/lemon and pepper jam were a big hit. It definitely took more time than indicated on the recipe card, something I am finding as a general trend with Hello Fresh recipes.
The chicken is way, way too salty-probably because of the prosciutto and the concentrated chicken sauce. I think there's no need to season the chicken with salt if we're going to wrap it in prosciutto, so I regretted following that instruction. And the salad was just spinach. More toppings in a salad would be preferable. There was also only one potato for the mashed potatoes. Two or three potatoes seems like it would be more appropriate.
I was admittedly intimidated by this recipe as I've never prepared wrapped chicken-and I've never cooked prosciutto. It turned out to be quite easy and even more delicious.
We liked this well rounded meal. I did wish the red pepper jelly had a bit more kick. It was kind of flat. We saved the cinnamon pastry for breakfast- felt like it was more of a breakfast pastry. To the salad we added mandarin oranges- felt it was bland otherwise. Not sure why the mashed potatoes needed 1/2 bag of the sauce - a bit much and the potatoes would have been fine with milk or cream instead.
Amazing! Especially the crostini. Absolutely delicious. My only criticism is that the recipe is a bit hard to follow because of the way the ingredients are packaged. There were lots of instructions to use 1/2 of this ingredient and that; sometimes the other half of items weren't used and sometimes they were later in the process. Just a bit difficult to follow as this was a 3-course meal. But worth the confusion and the effort!
Absolutely DELICIOUS!!! The slightly tart clean flavor of the ricotta crostini, and the amazing flavor of the chicken and sauce, I couldn't get enough! Could honestly eat this once a week every single week. Everyone in the house LOVED it😍
The only comment we had was once we had pan seared it and transferred the chicken over to finish cooking in the oven there was no specific oven temp directions to follow other than making sure internal temp of chicken reached 165. We did it at 350 and it was great just wasn't sure what temp to go off of.
Best home cooked meal we've ever had!!! We both thought it was so delicious. I'm not even a big chicken lover, but the tastes were exquisite. Very, very tasty. Even ordered again for the next week.
I really love how different of a meal this was from my usual dinner routines. My only complaint/ or thing I'd change was I wish the lemon they provided me with had been bigger or I feel it would have benefited from providing 2 as the one I received barely had enough for 1 tablespoon, but the recipe called for more than that.
This was so much fun to make and made for an awesome date night near the holiday. We really enjoyed it, I have even recreated it once since then. Having a specialty big dinner available more often would be nice.
