Prosciutto-Wrapped Chicken Breast
with Parsnip Mash & Creamy Thyme-Mushroom Sauce
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.
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Ingredients
1
potato
1
parsnip
4 clove
garlic
1 bunch
thyme
1 bag
green beans
1
eschalots
1 packet
button mushrooms
1 packet
prosciutto
½ bottle
cream
(Contains Milk; )
1 packet
chicken breast
Not included in your delivery
olive oil
2 tbs
milk
(Contains Milk; )
¼ tsp
salt
10 g
butter (for the sauce)
(Contains Milk; )
40 g
butter (for the mash)
(Contains Milk; )
Nutrition Values
Utensils
Instructions
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 bite-sized chunks. Finely chop the garlic. Pick the thyme leaves. Trim the green beans. Finely chop the eschalot. Thinly slice the button mushrooms.
n a medium bowl, combine 1/2 the garlic and a drizzle of olive oil. Add the chicken breast, then season with salt and pepper and toss to coat. Reserve a slice of prosciutto for the sauce, then lay out 2-3 slices of the remaining prosciutto on a lined oven tray. Place a chicken breast on top and wrap the prosciutto slices around the chicken, ensuring it is seam-side down on the tray. Repeat with the remaining chicken and prosciutto. Bake the chicken until cooked through, 16-20 minutes. Remove from the oven and set aside to rest. TIP: The chicken is cooked through when it's no longer pink inside.
While the chicken is baking, cook the potato and parsnip in the boiling water until easily pierced with a knife, 15 minutes. In the last 6 minutes of cook time, place a colander or steamer basket over the saucepan, then add the green beans. Cover with a lid and steam until tender. Transfer the beans to a bowl, then season and cover to keep warm. Drain the potato and parsnip and return to the saucepan. Cover to keep warm.
While the veggies are cooking, roughly chop the reserved prosciutto. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. Cook the eschalot and remaining garlic until softened, 1-2 minutes. Add the sliced mushrooms, thyme, butter(for the sauce) and chopped prosciutto and cook, stirring, until browned, 4-5 minutes. Add the longlife cream (see ingredients), stir to combine, and cook until thickened slightly, 2-3 minutes. Season to taste.
Add the butter(for the mash), milk and the salt to the potato and parsnip. Mash until smooth.
Slice the prosciutto-wrapped chicken. Divide the parsnip mash, steamed green beans and chicken between plates. Spoon over the creamy thyme and mushroom sauce.