Prosciutto-Wrapped Chicken with Truffled Mashed Potatoes and Lemony Green Beans

Break out the cloth napkins and the nice plates, because prosciutto-wrapped anything calls for setting the table. This dish takes chicken to the next level by wrapping it in crispy, flavorful slices of dry-cured ham. And no restaurant-worthy meal would be complete without the sides: creamy truffled chive mashed potatoes and bright lemony green beans.

This recipe is perfect for a special dinner at home. The prosciutto keeps the chicken moist while adding a salty crunch and the truffle zest gives the mashed potatoes an earthy luxury. The green beans with lemon zest add a fresh, tangy contrast. It might be time to learn the art of napkin folding!

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

2 ounce ProsciuttoView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 g Truffle ZestView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425°F. Wash and dry produce. Dice potatoes into ½-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 15-20 minutes. Reserve ½ cup potato cooking liquid; drain and return potatoes to pot. Meanwhile, zest and halve lemon.
2. Pat chicken dry with paper towels; season all over with salt and pepper. Lay two slices of prosciutto beside each other on a flat surface. Tightly roll prosciutto around chicken. Repeat with remaining prosciutto and chicken.
3. Heat a drizzle of olive oil in a large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy, 2-3 minutes per side. Transfer to one side of a baking sheet. Roast on top rack for 5 minutes (you’ll add the green beans then). (For 4 servings, spread chicken out across entire sheet; roast on top rack until cooked through, 15-17 minutes.)
4. Once chicken has roasted 5 minutes, remove sheet from oven. Carefully toss green beans on empty side with a large drizzle of olive oil, lemon zest and salt. (For 4 servings, leave chicken roasting and toss green beans on a second sheet; roast on middle rack.) Return to top rack until chicken is cooked through and green beans are tender, 10-12 minutes. TIP: If chicken is done first, remove from sheet and continue roasting beans. Once cool enough to handle, slice chicken crosswise.
5. Meanwhile, finely chop chives. To pot with drained potatoes, add sour cream, half the chives, 2 TBSP butter (3 TBSP for 4 servings) and as much truffle zest as you like. Mash until smooth, adding splashes of reserved potato cooking liquid as needed. Season with salt and pepper.
6. Heat pan used for chicken over medium-high heat. Add stock concentrate, ¼ cup water (1⁄3 cup for 4 servings) and lemon juice to taste. Cook until thickened, 2-3 minutes. Turn off heat; stir in 1 TBSP butter (2 TBSP for 4), salt and pepper. Divide chicken, mashed potatoes and green beans between plates. Top chicken with sauce and remaining chives. Chicken is fully cooked when internal temperature reaches 165°F.

Recipe Tips

FAQ

Can I use chicken breasts instead of cutlets?

Yes, but you may need to pound them to an even thickness for even cooking.

What can I substitute for truffle zest?

You can use a drizzle of truffle oil or simply omit it for plain chive mashed potatoes.

How do I know when the chicken is fully cooked?

The internal temperature should reach 165°F. Use an instant-read thermometer to check.