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Prosciutto Roasted Chicken Breast

Prosciutto Roasted Chicken Breast

with Creamy Thyme & Mushroom Sauce & Parsnip Mash

Gourmet
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Did you know that wrapping chicken in prosciutto stops the chicken juices from escaping? It's a pretty nifty trick, a bit like flavouring a creamy sauce with thyme and mushrooms or adding parsnip to potato for a new spin on mash. In fact, this dish is full of clever tricks that make it anything but ordinary.

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:Milk
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

potatoes

1 unit

parsnip

4 clove

garlic

1 bunch

thyme

1 bag

green beans

1 unit

eschalots

1 packet

chicken breast

1 packet

prosciutto

(ContainsMilk)

1 packet

sliced mushrooms

1 packet

thickened cream

(ContainsMilk)

Not included in your delivery

tbs

olive oil

10 g

butter (for the sauce)

(ContainsMilk)

40 g

butter (for the mash)

(ContainsMilk)

2 tbs

milk

(ContainsMilk)

¼ tsp

salt

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)4010 kJ
Fat65.6 g
of which saturates37 g
Carbohydrate26.8 g
of which sugars7.4 g
Protein62.6 g
Sodium1800 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Non-Stick Pan
Medium Pan
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

Preheat the oven to 200°C/180°C fan-forced. Bring a medium saucepan of lightly salted water to the boil. Peel the potato and parsnip and cut into 1cm chunks. Finely chop the garlic (or use a garlic press). Pick the thyme leaves. Trim the green beans. Finely chop the eschalot.

COOK THE CHICKEN
COOK THE CHICKEN
2

Place the chicken breast in a bowl with 1/2 the garlic. Season with pepper, drizzle with olive oil and toss to coat. 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 on the top rack until cooked through, 16-20 minutes. Set the chicken aside to rest. TIP: The chicken is cooked through when it is no longer pink in the middle.

COOK THE VEGGIES
COOK THE VEGGIES
3

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 5 minutes of cook time, place a colander or steaming basket over the saucepan and add the green beans. Cover with a lid and steam until the beans are tender. Transfer the beans to a bowl, season with salt and pepper and cover to keep warm. Drain the potato and parsnip and return to the saucepan. Cover with a lid to keep warm.

MAKE THE SAUCE
MAKE THE SAUCE
4

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 prosciutto and cook until browned, 4-5 minutes. Stir in the thickened cream and cook until thickened slightly, 2-3 minutes. Season to taste with salt and pepper.

make mash
make mash
5

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.

serve
serve
6

Thickly slice the prosciutto roasted chicken breast. Divide the parsnip mash and green beans between plates. Top with the chicken and spoon over the creamy thyme and mushroom sauce.