Crispy Prosciutto-Wrapped Chicken with Apple Pan Sauce and Parsnip Mash

Elevate your dinner game with this stunning prosciutto-wrapped chicken roulade. Tender chicken cutlets are pounded thin, stuffed with melty mozzarella and wrapped in crispy prosciutto. The roulades are pan-seared to golden perfection, then finished in the oven alongside roasted green beans.

The star of the show is the apple sage pan sauce, made with fresh ginger and a hint of miso for depth. It’s drizzled over the chicken and creamy parsnip mash, creating a harmonious blend of savory, sweet and tangy flavors. This dish is sure to impress, yet it’s surprisingly achievable for home cooks.

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Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

8 ounce BroccoliView ingredient guideLike ingredientDislike ingredient

2 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

6 ounce ParsnipView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

1 unit AppleView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.125 ounce SageView ingredient guideLike ingredientDislike ingredient

0.07 thumb GingerView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Wash and dry produce. Trim, peel and dice parsnips into ½-inch pieces. Dice half the potato into ½-inch pieces (use all for 4 servings). 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 potato in a medium pot; 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 to pot; add crème fraîche and 2 TBSP butter (4 TBSP for 4 servings). Mash until smooth, adding reserved liquid as needed. Season with salt and pepper.
3. Pat chicken dry. Place between 2 large pieces of plastic wrap; pound to ¼-inch thickness. Remove top wrap. Season chicken with half the garlic powder and pepper. Divide mozzarella among bottom halves of cutlets. Tightly roll up chicken over mozzarella, using plastic wrap to help roll.
4. Lay two prosciutto slices side by side. Place a chicken roulade at the bottom; roll up prosciutto tightly around chicken. Repeat for all roulades. Heat a drizzle of oil in a large pan over medium-high heat. Sear roulades until browned, 2-3 minutes per side. Turn off heat.
5. Toss green beans with olive oil, salt and pepper on one side of a baking sheet. Transfer seared roulades to the empty side. Roast on top rack until chicken is cooked through and green beans are tender, 12-15 minutes. (For 4 servings, use two sheets; swap racks halfway.)
6. Melt 1 TBSP butter in the same pan over medium heat. Add apple and a pinch of salt. Cover and cook until lightly golden, 4-5 minutes. Add ¾ cup water (1 cup for 4), chopped sage, ginger, miso concentrate, remaining garlic powder and 1 tsp sugar (2 tsp for 4). Cook until apple is tender and sauce thickens, 4-6 minutes. 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 among plates. Spoon pan sauce over chicken and mash.

Recipe Tips

FAQ

Can I use a different cheese instead of mozzarella?

Yes, you can substitute mozzarella with provolone, fontina or even a soft goat cheese for a different flavor.

How do I know when the chicken roulades are fully cooked?

The chicken is cooked through when the internal temperature reaches 165°F. You can also check by cutting into one; the juices should run clear and the meat should be opaque.

Can I make the parsnip mash ahead of time?

Yes, you can prepare the mash up to a day in advance. Reheat it gently on the stovetop or in the microwave, adding a splash of water or milk if needed to restore creaminess.