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Prosciutto Roasted Chicken Breast

Prosciutto Roasted Chicken Breast

with Creamy Mushroom-Thyme Sauce & Parsnip Mash

Gourmet
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This dish is full of clever tricks that make it anything but ordinary. Start by wrapping chicken in prosciutto to keep the chicken extra juicy, then add parsnip to potato for a new spin on mash and finish by giving a creamy sauce loads of flavour with thyme leaves and mushrooms.

Tags:Not Suitable for CoeliacsNaturally Gluten-Free
Allergens:Milk

Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2

potatoes

1

parsnip

4 clove

garlic

1 bunch

thyme

1 bunch

asparagus

1

eschalots

1 packet

chicken breast

1 packet

prosciutto

(ContainsMilk)

1 packet

sliced mushrooms

1 packet

light thickened cream

(ContainsMilk)

Not included in your delivery

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)0 kJ
Energy (kJ)3919 kJ
Fat56.6 g
of which saturates29.5 g
Carbohydrate43.1 g
of which sugars11.6 g
Dietary Fibre0 g
Protein61.2 g
Cholesterol0 mg
Sodium1460 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Lid
Medium Pan
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
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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. Pick the thyme leaves. Trim the ends of the asparagus. Finely chop the eschalot.

2

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.

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 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.

4

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

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.

6

Slice the chicken. Divide the parsnip mash between plates. Top with the asparagus and chicken. Spoon over the creamy mushroom-thyme sauce.