Crispy Prosciutto-Wrapped Chicken with Creamed Kale and Parmesan Sweet Potatoes

This impressive dish brings steakhouse flavors to your home kitchen. Tender chicken cutlets are wrapped in salty prosciutto and seared until golden and crisp, then finished in the oven alongside shingled sweet potatoes topped with Parmesan. The creamy kale, enriched with cream cheese and sour cream, is a luscious twist on creamed spinach. A quick garlic-Dijon pan sauce ties everything together.

Perfect for a special weeknight dinner or entertaining, this recipe is surprisingly straightforward. The key is slicing the sweet potatoes evenly and searing the chicken well. Serve it all on one plate for a beautiful, satisfying meal.

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Ingredients

2 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

5 teaspoon Cooking OilView 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. Slice sweet potatoes into ¼-inch-thick rounds. In a large bowl, toss sweet potatoes with a large drizzle of oil, salt and pepper. Arrange on one side of a baking sheet in a single overlapping layer. Roast on top rack for 10 minutes.
2. While potatoes roast, remove thick stems from kale and chop leaves. Peel and mince garlic. Heat a drizzle of oil in a large pan over medium heat. Add kale and a splash of water. Cook until wilted and tender, 5-7 minutes. Season with salt and pepper. Turn off heat.
3. Pat chicken dry with paper towels; season with salt and pepper. Lay prosciutto on a clean work surface. Tightly roll prosciutto around each chicken cutlet.
4. Heat a drizzle of oil in a second large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy, 2-3 minutes per side. After sweet potatoes have roasted 10 minutes, remove sheet from oven. Carefully add chicken to empty side. (For 4 servings, use a second sheet and roast on middle rack.) Sprinkle sweet potatoes with Parmesan. Return to top rack until chicken is cooked through and potatoes are browned and tender, 10-12 minutes. Transfer chicken to cutting board; slice crosswise.
5. Heat a drizzle of oil in the pan used for chicken over medium-high heat. Add garlic; cook until fragrant, 30 seconds. Stir in demi-glace, mustard and ¼ cup water (⅓ cup for 4 servings), scraping up browned bits. Bring to a simmer, then reduce heat to medium-low. Cook until reduced by half, 2-3 minutes. Turn off heat; stir in half the garlic herb butter until melted.
6. Return pan with kale to medium heat; stir until warmed through. Stir in cream cheese, sour cream and remaining garlic herb butter until melted and combined. Season with salt and pepper. Divide kale, sweet potatoes and chicken between plates. Drizzle sauce over chicken and serve.

Recipe Tips

FAQ

Can I use spinach instead of kale?

Yes, you can substitute spinach for kale. Cook spinach just until wilted, about 2-3 minutes and proceed with the recipe.

What is chicken demi-glace and can I substitute it?

Chicken demi-glace is a concentrated stock. You can substitute with 1/2 cup chicken broth simmered until reduced by half.

Can I make this dish ahead?

The components are best fresh. However, you can prep the sweet potatoes and kale in advance. Reheat gently before serving.