Prosciutto-Wrapped Chicken with Apple Pan Sauce and Parsnip Mash

Elevate your dinner game with this restaurant-quality dish that’s surprisingly achievable at home. Tender chicken cutlets are pounded thin, filled with melty mozzarella and rolled into roulades before being wrapped in salty prosciutto. Pan-seared and oven-roasted to crispy perfection, they’re topped with a luscious apple sage pan sauce that also drizzles over the creamy parsnip mash.

On the side, simple roasted green beans add a fresh, vibrant crunch. This complete meal is perfect for a special occasion or when you want to treat yourself to something extraordinary. Each component comes together beautifully, creating a harmonious balance of flavors and textures.

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Ingredients

ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

6 ounce AsparagusView 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

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView 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. Wash and dry produce. Trim, peel and dice parsnips into ½-inch pieces. Dice half the potato into ½-inch pieces. Trim green beans if necessary. Pick half the sage leaves from stems; roughly chop until you have 2 tsp. Peel and mince or grate ginger until you have 1 tsp. Core and dice apple into ¼-inch pieces.
2. Place parsnips and potato 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 to pot; add crème fraîche and 2 tbsp butter. Mash until smooth, adding reserved liquid as needed. Season with salt and pepper.
3. Pat chicken dry. Place between two large pieces of plastic wrap and pound to ¼-inch thickness. Remove top layer. Season chicken with half the garlic powder and pepper. Divide mozzarella among bottom halves of each cutlet. Tightly roll up chicken over mozzarella, using plastic wrap to help roll.
4. Lay two slices of prosciutto side by side. Place a chicken roulade at the bottom and roll up tightly. Repeat with remaining prosciutto and roulades. Heat a drizzle of oil in a large pan over medium-high heat. Sear roulades until browned, 2-3 minutes per side. Transfer to a baking sheet.
5. Toss green beans with olive oil, salt and pepper on the same baking sheet. Roast on top rack until chicken is cooked through and green beans are tender, 12-15 minutes.
6. Meanwhile, 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, chopped sage, ginger, miso concentrate, remaining garlic powder and 1 tsp sugar. Cook until apple is tender and sauce thickens, 4-6 minutes. Stir in 1 tbsp butter 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 substitute the parsnips with another vegetable?

Yes, you can use carrots or celery root instead of parsnips for a similar texture and sweetness.

How do I prevent the chicken roulades from unrolling during cooking?

Make sure to roll the chicken tightly and wrap the prosciutto securely. Searing the roulades first helps seal the edges.

Can I make this dish ahead of time?

You can prepare the roulades and mash a day in advance. Store them separately in the refrigerator, then reheat and finish cooking when ready to serve.