Prosciutto-Wrapped Chicken with Apple Pan Sauce, Parsnip Mash and Green Beans

This elegant chicken dish is perfect for a special dinner at home. Tender chicken cutlets are pounded thin, filled with melty mozzarella and wrapped in crispy prosciutto. Pan-seared and roasted to perfection, they’re served with a luscious apple sage pan sauce that complements the savory flavors beautifully.

On the side, enjoy a creamy mash made from parsnips and potatoes, plus simple roasted green beans. Every element comes together for a restaurant-quality meal that’s surprisingly achievable in your own kitchen.

Log in to save recipes and build weekly shopping lists.

Ingredients

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce SageView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

4 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle for 4 servings) and preheat oven to 425°F. Wash and dry produce. Trim, peel and dice parsnips into ½-inch pieces. Dice half the potatoes into ½-inch pieces (all for 4). Trim green beans if needed. Pick half the sage leaves (all for 4) from stems; roughly chop until you have 2 tsp (4 tsp for 4). Peel and mince or grate ginger until you have 1 tsp (2 tsp for 4). Core and dice apple into ¼-inch pieces.
2. Place parsnips and potatoes in a medium pot and cover with heavily salted water by 2 inches. Bring to a boil and cook until fork-tender, 13-16 minutes. Reserve ¼ cup cooking liquid, then drain. Return parsnips and potatoes to pot; add crème fraîche and 2 tbsp butter (4 tbsp for 4 servings). Mash until smooth and creamy, adding splashes of reserved liquid as needed. Season with salt and pepper if desired.
3. While veggies cook, pat chicken dry with paper towels. Place between 2 large pieces of plastic wrap and pound with a mallet or rolling pin until about ¼ inch thick. Peel off top layer of plastic wrap. Season tops of chicken with half the garlic powder and pepper. Keeping chicken on plastic wrap, position pieces perpendicular to edge of work surface. Divide mozzarella among bottom halves of each cutlet. Tightly roll up chicken over mozzarella, rolling upward and away, removing plastic wrap as you go.
4. Lay two slices of prosciutto beside each other on a work surface. Place a chicken roulade along bottom of slices; tightly roll up prosciutto around roulade. Repeat with remaining prosciutto and roulades. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken roulades; sear until browned and crispy, 2-3 minutes per side (they will finish cooking in the oven). Turn off heat.
5. While chicken sears, toss green beans with a drizzle of olive oil and a pinch of salt and pepper on one side of a baking sheet (for 4 servings, spread across entire sheet). Once chicken is done searing, transfer to empty side of same sheet. Wash out pan. Roast on top rack until chicken is cooked through (internal temp 165°F) and green beans are tender, 12-15 minutes. (For 4, transfer chicken to a second sheet; roast chicken on top rack and green beans on middle rack, swapping halfway.)
6. Meanwhile, melt 1 tbsp butter in same pan over medium heat. Add apple and a pinch of salt. Cover with lid and cook, stirring occasionally, until lightly golden and partially cooked, 4-5 minutes. Add ¾ cup water (1 cup for 4), chopped sage, minced ginger, miso sauce concentrate, remaining garlic powder and 1 tsp sugar (2 tsp for 4). Cook until apple is tender and sauce thickens, 4-6 minutes. If apple isn’t tender, add a splash more water and cook longer. Remove from heat; stir in 1 tbsp butter (2 tbsp for 4) until melted. Season with salt and pepper.
7. Slice chicken crosswise. Divide chicken, parsnip mash and green beans between plates. Spoon pan sauce over chicken and mash. Serve.

Recipe Tips

FAQ

Can I use a different cheese instead of mozzarella?

Yes, you can substitute mozzarella with provolone, fontina or even a mild cheddar for a different flavor.

What can I substitute for miso sauce concentrate?

You can use 1 tablespoon of white miso paste mixed with 2 tablespoons of water or a splash of soy sauce and a pinch of sugar.

Can I make this dish ahead of time?

You can prepare the roulades and mash up to a day in advance. Assemble and cook the roulades just before serving for best texture.