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

This showstopping prosciutto-wrapped chicken roulade is perfect for a special dinner. Tender chicken cutlets are pounded thin, filled with melty mozzarella, then wrapped in salty prosciutto and pan-seared until golden and crispy. The roulades are finished in the oven alongside simple roasted green beans, while a luscious apple sage pan sauce comes together on the stovetop.

On the side, creamy mashed parsnips and potatoes provide a velvety contrast to the crispy chicken and bright sauce. Every element comes together beautifully for a restaurant-quality meal you can make at home. Serve it for a holiday gathering or a weekend dinner that feels truly special.

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Ingredients

12 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

6 ounce PotatoesView 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) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SugarView 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

Instructions

1. Preheat oven to 425°F. Wash and dry all 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 diced 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 vegetables to pot; add crème fraîche and 2 tbsp butter (4 tbsp for 4). Mash until smooth and creamy, adding splashes of reserved liquid as needed. Season with salt and pepper to taste.
3. Pat chicken dry with paper towels. Place between two large pieces of plastic wrap and pound to ¼-inch thickness. Peel off top plastic. Season tops with half the garlic powder and pepper. Keeping chicken on plastic, position pieces perpendicular to your work surface. Divide mozzarella among bottom halves of each cutlet. Tightly roll up chicken over cheese, rolling upward and away from you, removing plastic as you roll.
4. Lay two slices of prosciutto side by side on a work surface. Place a chicken roulade along the bottom; 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 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 olive oil, salt and pepper on one side of a baking sheet. (For 4 servings, spread across entire sheet.) Transfer seared roulades to the empty side of the same sheet. Wash out pan. Roast on top rack until chicken is cooked through 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 the same pan over medium heat. Add diced apple and a pinch of salt. Cover and cook, stirring occasionally, until lightly golden and partially softened, 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 among plates. Spoon pan sauce over chicken and mash. Serve immediately.

Recipe Tips

FAQ

Can I substitute the parsnip mash with regular mashed potatoes?

Yes, you can use all potatoes instead of parsnips. The mash will be slightly less sweet but still delicious.

What can I use instead of prosciutto?

You can substitute prosciutto with thinly sliced ham or bacon (par-cook bacon first).

Can I prepare the roulades ahead of time?

Yes, assemble the roulades up to a day in advance and refrigerate. Sear and roast just before serving.