Prosciutto-Wrapped ChickenAlice Morbey2023-09-16T19:05:58+00:00Array ( [recipe_id] => 72487 [name] => Prosciutto-Wrapped Chicken [description] => Allergens - Milk Difficulty - Medium [course] => dinner [prep_time_mins] => 0 [cooking_time_mins] => 45 [makes_or_serves] => serves [servings] => 0 [images] => Array ( ) [ingredients] => Array ( [0] => Array ( [amount] => 12 Ounce [name] => Yukon Gold Potatoes ) [1] => Array ( [amount] => 12 Ounce [name] => Chicken Breasts ) [2] => Array ( [amount] => 8 Ounce [name] => Broccoli Florets ) [3] => Array ( [amount] => 2 Tablespoon [name] => Sour Cream (Contains Milk) ) [4] => Array ( [amount] => 1 Unit [name] => Chicken Stock Concentrate ) [5] => Array ( [amount] => 1 Unit [name] => Lemon ) [6] => Array ( [amount] => 2 Ounce [name] => Prosciutto ) [7] => Array ( [amount] => 1/4 Ounce [name] => Chives ) [8] => Array ( [amount] => 2 g [name] => Truffle Zest ) ) [steps] => Array ( [0] => Array ( [description] => Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. 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, cut broccoli florets into bite-size pieces. Zest and halve lemon. ) [1] => Array ( [description] => 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. ) [2] => Array ( [description] => Heat a drizzle of oil in a large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy, 2-3 minutes per side (it’ll finish cooking in the next step). • Transfer to one side of a baking sheet. (For 4 servings, spread chicken out across entire sheet.) ) [3] => Array ( [description] => Toss broccoli on opposite side of sheet from chicken with a large drizzle of oil, salt, and pepper. (For 4 servings, toss broccoli on a second sheet; roast chicken on top rack and broccoli on middle rack.) • Roast on top rack until chicken is cooked through and broccoli is browned and tender, 15-18 minutes. • Remove sheet from oven. Carefully toss broccoli with lemon zest. Once cool enough to handle, slice chicken crosswise. ) [4] => Array ( [description] => 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. ) [5] => Array ( [description] => 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) until melted. Season with salt and pepper. • Divide chicken, potatoes, and broccoli between plates. Top chicken with sauce and remaining chives. Serve. ) ) [nutrition] => Array ( [energy_kcal] => 680 [energy_kj] => 162.523900 [fat] => 36 [carbohydrate] => 43 [protein] => 52 [saturated_fat] => 16 [sugars] => 6 [fibre] => 10 [salt] => 2.375 [sodium] => 0.95 [fruit_veg_or_nuts_pct] => 0.00 [solid_or_liquid] => solid [serving_size] => [nutriscore_score] => [nutriscore_grade] => ) )