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.
butter (for the sauce)(ContainsMilk)
butter (for the mash)(ContainsMilk)
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.
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.
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.
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.
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.
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.