Prosciutto Roasted Chicken Breast

In a large bowl, combine 1/2 the garlic and a drizzle of olive oil, then season with pepper. Add the chicken breast and toss to coat. Reserve a slice of prosciutto for the sauce, the lay 2-3 slices of prosciutto, slightly overlapping on their long side, on an oven tray lined with baking paper. Place a chicken breast across the prosciutto. Wrap the prosciutto around the chicken and turn seam-side down on the oven tray. Repeat with the remaining chicken and prosciutto. Bake the chicken until cooked through, 16-20 minutes. Set the chicken aside to rest.

TIP: Chicken is cooked through when it's no longer pink in the middle.

While the chicken is baking, add the potato and parsnip to the saucepan of boiling water and cook until easily pierced with a knife, 15 minutes. For the last 6 minutes of cook time, place a colander or steamer basket over the saucepan and add the asparagus. Cover with a lid and steam until the asparagus is tender. Transfer the asparagus to a bowl, season with salt and pepper and cover to keep warm. Drain the potato and parsnip and return to the saucepan. Cover to keep warm.

While the potato and parsnip are boiling, roughly chop the remaining prosciutto. Heat a medium frying pan over a medium-high heat with a drizzle of olive oil. Add the eschalot and remaining garlic and cook until softened, 1-2 minutes. Add the sliced mushrooms, thyme, butter (for the sauce) and reserved prosciutto. Cook, stirring often, until browned, 4-5 minutes. Add the light thickened cream, stir to combine and cook until thickened slightly, 2-3 minutes. Season to taste

Add the butter(for the mash), milk and salt to the saucepan with the potato and parsnip. Mash with a potato masher or fork until smooth.