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

This dish brings together crispy prosciutto-wrapped chicken cutlets with a rich garlic Dijon butter sauce, creamy kale and shingled sweet potatoes topped with Parmesan. It’s a complete meal that feels indulgent yet approachable for any home cook.

The chicken is seared until golden, then finished in the oven, while the kale is simmered with cream cheese and sour cream for a luscious side. Sliced sweet potatoes are roasted with Parmesan until tender and crispy-edged. Everything comes together for a satisfying dinner that’s sure to impress.

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Ingredients

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Sweet PotatoView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F. Line a baking sheet with foil.
2. Slice sweet potatoes into 1/4-inch rounds. Arrange on the baking sheet in overlapping rows. Season with salt and pepper, then sprinkle with Parmesan cheese. Roast for 20-25 minutes until tender and golden.
3. Meanwhile, season chicken cutlets with salt and pepper. Wrap each cutlet with prosciutto slices, covering as much surface as possible.
4. Heat a large oven-safe skillet over medium-high heat. Add 1 tbsp garlic herb butter. Sear the chicken for 2-3 minutes per side until prosciutto is crispy. Transfer skillet to oven and cook for 5-7 minutes until chicken is cooked through.
5. While chicken cooks, prepare the creamed kale. Remove kale leaves from stems and chop roughly. In a medium saucepan, heat remaining garlic herb butter over medium heat. Add minced garlic and cook 30 seconds. Add kale and cook until wilted, about 3-4 minutes. Stir in cream cheese and sour cream until melted and creamy. Season with salt and pepper.
6. For the sauce, in a small bowl, whisk together chicken demi-glace, Dijon mustard and 2 tbsp water. Microwave or heat until warm.
7. To serve, plate the creamed kale, top with prosciutto-wrapped chicken, drizzle with Dijon sauce and serve with Parmesan sweet potatoes.

Recipe Tips

FAQ

Can I use turkey cutlets instead of chicken?

Yes, turkey cutlets work well. Adjust cooking time as needed to ensure they reach 165°F.

Can I make this dairy-free?

Substitute garlic herb butter with olive oil, use dairy-free cream cheese and sour cream and omit Parmesan or use a dairy-free alternative.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.