Prosciutto-Wrapped Apricot Chicken
with Chive Mashed Potatoes & Bistro Green Salad
- Tree Nuts
- Milk
Sweet plus savory is a reliable formula for a delicious meal! This time around, it’s a savory prosciutto-wrapped chicken cutlet, pan seared till crispy, then roasted to a juicy delectable finish. A touch of sweetness comes from a glaze made with apricot jam, honey, and butter. On the side: ultra-creamy chive mashed potatoes and bright, zippy dressed greens. Spend less time planning and shopping, and more time enjoying your meal with family or friends—it’s the HF way!
12 ounce
Potatoes
1 unit
Lemon
¼ ounce
Chives
½ ounce
Sliced Almonds
()
10 ounce
Chicken Cutlets
2 ounce
Prosciutto
4 ounce
Cream Sauce Base
()
1 unit
Chicken Stock Concentrate
1 unit
Apricot Jam
2 teaspoon
Honey
2 teaspoon
Dijon Mustard
2 ounce
Mixed Greens
1 teaspoon
Cooking Oil
2 tablespoon
Olive Oil
2 tablespoon
Butter
()
Salt
Pepper
• Adjust rack to middle position 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; cover to keep warm. • Quarter lemon. Thinly slice chives.
• 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 baking sheet. Wipe out pan. • Roast on middle rack until chicken is cooked through, about 15 minutes. • Transfer to a cutting board.
• Mash potatoes with a potato masher or fork until smooth. (TIP: If potatoes have cooled, mash over medium-low heat.) • Stir in chives, half the cream sauce base (all for 4 servings), and 1 TBSP butter (2 TBSP for 4) until combined. Season generously with salt and pepper. Keep covered off heat until ready to serve.
• Melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for chicken over low heat. Whisk in 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 any remaining pan sauce over chicken, top salad with almonds, and serve.
Chicken is fully cooked when internal temperature reaches 165°.
- Flavor: Many loved the apricot sauce and prosciutto combo, praising the sweet-and-salty balance 🍲.
- Ease of prep: Some found wrapping the chicken tricky, but overall it was easy to make and felt like a gourmet meal.
- Suggestions: Consider adding extra sauce; some found the chicken a bit dry when following cooking times.
- Portions: Several mentioned wanting more potatoes; one medium potato wasn't enough for two people.
- Leftovers: The salad doesn't keep well dressed; consider keeping dressing separate if saving for later.
The combination of the prosciutto & chicken enhanced an otherwise ordinary dinner - it was worth the bit of extra effort to sear the chicken before finishing it in the oven (in my case, the air fryer). I will allow the mixed greens salad THIS TIME since the dressing was very very tasty LOL.
So far one of the best meals I have had. The prosciutto was a great addition. I liked having a cream sauce for the potatoes, since I typically put milk in mine. The apricot jam was delish. However, I did only get one large potato that wasn't 12 ounces and I had to cook the chicken for longer.
Very enjoyable meal! Wrapping with the prosciutto kept the chicken moist and adds a great flavor and texture. Nice to have the salad with it.
This has been one of my top 3 favorites so far! It was super easy to make and the prosciutto wrapped chicken was awesome with the glaze!
Great recipe, the sauce really set the chicken and prosciutto off. Loved the lighter salad pairing with the heavier potatoes and chicken
This is an amazing dish. I need another star. The pan sauce is fantastic. The perfect sweetness with the salty prosciutto. The prosciutto was a pain - kept tearing - but it didn't matter. Love, love, love.
A bit time consuming for prep and then it's all done at the same time so I had to serve quickly to keep food from getting cold. Loved this dish- great for 'company'. Terrific presentation and flavors. Portions were good, I added to the potato as they only included one large Russet potato to make the mashed potato side which wasn't a decent portion for two people who Love mashed potatoes!
This is a really fun recipe. We've done it twice and did even better the second time. We found it to be a well-composed dish, including the sides. We added asparagus, which made it an extra special experience.
Apricot sauce was the queen! The prosciutto got too crispy in my opinion over the two cooking methods.
Phenomenal! Only comment is that the salad dressing to salad ratio was off. Maybe increase the amount of salad mix? Mandarin oranges would also be amazing in that salad.
