Prosciutto Roasted Chicken Breast

Place the chicken breast in a bowl with 1/2 the garlic. Season with pepper, drizzle with olive oil 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 on the top rack of the oven 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 6 minutes of cook time, place a colander or steaming 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 with a lid 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 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.