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 crispy, flavorful slices of dry-cured ham. And no restaurant-worthy dish would be complete without the sides: This one has truffle chive mashed potatoes and lemony broccoli. No pressure, but it might be about time to learn the art of napkin folding…

Calorie Smart
Carb Smart

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


1 unit


8 ounce

Broccoli Florets

10 ounce

Chicken Cutlets

2 ounce


¼ ounce


1.5 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
Calories650 kcal
Fat35 g
Saturated Fat16 g
Carbohydrate43 g
Sugar6 g
Dietary Fiber6 g
Protein46 g
Cholesterol180 mg
Sodium930 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 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, arrange chicken across entire sheet.) Reserve pan.

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.

Mash Potatoes

• While chicken and broccoli roast, 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. • Once cool enough to handle, slice chicken crosswise. Divide chicken, potatoes, and broccoli between plates. Top chicken with sauce and remaining chives. Serve.

Chicken is fully cooked when internal temperature reaches 165º.