Prosciutto-Wrapped Chicken
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Prosciutto-Wrapped Chicken

Prosciutto-Wrapped Chicken

with Truffled Chive Mashed Potatoes & Lemony Broccoli


Break out the cloth napkins and the nice plates, because prosciutto-wrapped-anything on a menu calls for setting the table. Tonight, our chef’s gourmet-ified chicken by wrapping it with the crispy, flavorful slices of the dry-cured ham. And no restaurant-worthy dish would be complete without the sides: This one has truffled chive mashed potatoes and lemony green beans. No pressure, but it might be about time to learn the art of napkin folding…


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

Total Time45 minutes
Prep Time10 minutes


serving amount

12 ounce

Yukon Gold Potatoes

1 unit


12 ounce

Chicken Breasts

2 ounce


8 ounce

Broccoli Florets

¼ ounce


2 tablespoon

Sour Cream

(Contains Milk)

2 g

Truffle Zest

1 unit

Chicken Stock Concentrate

Not included in your delivery

1 tablespoon

Cooking Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories680 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber10 g
Protein52 g
Cholesterol200 mg
Sodium950 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.


Medium Pot
Paper Towel
Baking Sheet
Large Pan
Potato Masher


Cook Potatoes & Prep

• Adjust rack to top position (top and middle positions for 4 servings) 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. Bring to a boil and cook until tender, 15-20 minutes. • Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. • Meanwhile, cut broccoli florets into bite-size pieces. Zest and halve lemon.

Wrap Chicken

• Pat chicken* dry with paper towels; season all over with salt and pepper. • Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.

Cook 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 (it’ll finish cooking in the next step). • Transfer to one side of a baking sheet. (For 4 servings, spread chicken out across entire sheet.)

Roast Broccoli

• Toss broccoli on opposite side of sheet from chicken with a large drizzle of oil, salt, and pepper. (For 4 servings, toss broccoli on a second sheet; roast chicken on top rack and broccoli on middle rack.) • Roast on top rack until chicken is cooked through and broccoli is browned and tender, 15-18 minutes. • Remove sheet from oven. Carefully toss broccoli with lemon zest. Once cool enough to handle, slice chicken crosswise.

Make Mashed Potatoes

• Meanwhile, finely chop chives. • To pot with drained potatoes, add sour cream, half the chives, 2 TBSP butter (3 TBSP for 4 servings), and as much truffle zest as you like. • Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.

Make Sauce & Serve

• Heat pan used for chicken over medium-high heat. Add stock concentrate, ¼ cup water (1⁄3 cup for 4 servings), and lemon juice to taste. Cook until thickened, 2-3 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper. • Divide chicken, potatoes, and broccoli between plates. Top chicken with sauce and remaining chives. Serve.