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Prosciutto-Wrapped Chicken Roulade

Prosciutto-Wrapped Chicken Roulade

with Apple Pan Sauce, Parsnip Mash & Green Beans

Harvest Series
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Impress your dinner guests (and yourself!) with this fall-flavored gourmet dish. Chicken cutlets are pounded flat, stuffed with melty mozzarella, then wrapped with prosciutto to deliver a crispy outside and tender, juicy inside. The roulades are topped with an apple sage pan sauce and served with mashed parsnips and potatoes, which also get a drizzle of that succulent sauce. To round out all of those rich flavors, there’s a side of simply-roasted green beans.

Allergens:MilkSoy

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

Total Time45 minutes
Prep Time15 minutes
Cooking difficultyHard
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

6 ounce

Parsnip

12 ounce

Potatoes

6 ounce

Green Beans

¼ ounce

Sage

1 thumb

Ginger

1 unit

Apple

10 ounce

Chicken Cutlets

1 teaspoon

Garlic Powder

½ cup

Mozzarella Cheese

(ContainsMilk)

2 ounce

Prosciutto

1 unit

Miso Sauce Concentrate

(ContainsSoy)

2 tablespoon

Crème Fraîche

(ContainsMilk)

Not included in your delivery

1 teaspoon

Cooking Oil

1 teaspoon

Olive Oil

1 teaspoon

Sugar

4 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories900 kcal
Fat46 g
Saturated Fat23 g
Carbohydrate73 g
Sugar21 g
Dietary Fiber12 g
Protein53 g
Cholesterol225 mg
Sodium1030 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.
Utensils
Utensilsarrow down iconarrow down icon
Peeler
Medium Pot
Strainer
Potato Masher
Paper Towel
Plastic Wrap
Meat Mallet
Large Pan
Baking Sheet
Instructions
Instructionsarrow up iconarrow up icon
1

• Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Trim, peel, and dice parsnips into ½-inch pieces. Dice half the potatoes into ½-inch pieces (all for 4). Trim green beans if necessary. Pick half the sage leaves (all for 4) from stems; roughly chop leaves until you have 2 tsp (4 tsp for 4). Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4). Core and dice apple into ¼-inch pieces.

2

• Place parsnips and potatoes in a medium pot and cover with enough heavily salted water to cover by 2 inches. Bring to a boil and cook until fork-tender, 13-16 minutes. • Reserve ¼ cup parsnip cooking liquid, then drain. Return parsnips and potatoes to pot; add crème fraîche and 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth and creamy, adding splashes of reserved parsnip cooking liquid as needed. Taste and season with salt and pepper if desired.

3

• While veggies cook, pat chicken* dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ¼-inch-thick each. Peel off top layer of plastic wrap. Season tops of chicken with half the garlic powder (you’ll use the rest in step 5) and pepper. • Keeping the chicken on the plastic wrap, position the pieces perpendicular to the edge of your work surface. Divide mozzarella among bottom halves of each piece of chicken. Tightly roll up chicken over mozzarella, rolling it upward and away from you, removing the plastic wrap as you roll.

4

• Lay two slices of prosciutto beside each other on a work surface. Place a chicken roulade along bottom of slices; tightly roll up prosciutto around roulade. Repeat with remaining prosciutto and chicken roulades. • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken roulades; sear until browned and crispy, 2-3 minutes per side.

5

• While chicken cooks, toss green beans with a drizzle of olive oil and a pinch of salt and pepper on one side of a baking sheet. (For 4 servings, spread out across entire sheet.) • Once chicken is done searing, transfer to empty side of same sheet. Roast on top rack until green beans are tender and chicken is cooked through, 12-15 minutes. Wash out pan. (For 4, transfer chicken to a second sheet; roast chicken on top rack and green beans on middle rack, swapping racks halfway through.)

6

• Meanwhile, melt 1 TBSP butter in same pan over medium heat. Add apples and a pinch of salt. Cover pan with lid and cook, stirring occasionally, until lightly golden and partially cooked, 4-5 minutes. • Add ¾ cup water (1 cup for 4 servings), ginger, chopped sage, stock concentrate, remaining garlic powder, and 1 tsp sugar (2 tsp for 4). Cook until apples are tender and sauce is thickened, 4-6 minutes. TIP: If apples aren't tender yet, add a few more splashes of water and cook a bit longer. • Remove from heat; stir in 1 TBSP butter (2 TBSP for 4) until melted. Season with salt and pepper.

7

• Slice chicken crosswise. • Divide chicken, parsnip mash, and green beans between plates. Spoon sauce over chicken and mash. Serve.