Prosciutto-Wrapped Chicken Roulade

🥘 Ingredients

• apple
  1 unit
• black pepper
  to taste
• butter
  4 tbsp
• chicken cutlets
  2 unit
• cooking oil
  2 tbsp
• crème fraîche
  2 tbsp
• garlic powder
  1 tsp
• ginger
  1 unit
• green beans
  1 unit
• miso sauce concentrate
  1 unit
• mozzarella cheese
  4 oz
• olive oil
  1 tbsp
• parsnip
  1 unit
• potatoes
  2 unit
• prosciutto
  4 slices
• sage
  1 unit
• salt
  to taste
• sugar
  1 tsp
• water
  1 c

🍳 Cookware

• medium pot
• large pan
• baking sheet
• large pan

1. 

   1

   Wash and dry all produce. Trim, peel, and dice parsnip into ½-inch pieces. Dice half the potatoes into ½-inch pieces. Trim green beans if necessary. Pick half the leaves from sage stems and 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.

   parsnip: 1 unit, potatoes: 2 unit, green beans: 1 unit, sage: 1 unit, ginger: 1 unit, apple: 1 unit
2. 

   2

   Place parsnips and potatoes in a medium pot and cover with enough heavily salted water to cover by 2 inches. Bring to a boil and cook until fork-tender ⏱️ 15 minutes . Reserve ¼ cup cooking liquid, then drain. Return parsnips and potatoes to the pot; add crème fraîche and 2 tbsp butter . Mash until smooth and creamy, adding splashes of reserved cooking liquid as needed. Taste and season with salt and black pepper if desired.

   crème fraîche: 2 tbsp, butter: 4 tbsp, salt: to taste, black pepper: to taste
3. 

   3

   While veggies cook, pat chicken cutlets dry with paper towels. Place between 2 large pieces of plastic wrap and pound with a mallet or rolling pin until about ¼ inch thick. Peel off top layer of plastic wrap. Season tops of chicken with half the garlic powder and pepper. Keeping the chicken on the plastic wrap, position the pieces perpendicular to the edge of your work surface. Divide mozzarella cheese among bottom halves of each chicken cutlet. Tightly roll up chicken over mozzarella, rolling it upward and away from you, removing plastic wrap as you roll.

   chicken cutlets: 2 unit, garlic powder: 1 tsp, mozzarella cheese: 4 oz
4. 

   4

   Lay two slices of prosciutto beside each other on a work surface. Place a chicken roulade along bottom of slices; tightly roll up prosciutto around roulade. Repeat with remaining prosciutto and chicken roulades. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add chicken roulades and sear until browned and crispy ⏱️ 5 minutes (2-3 minutes per side). Turn off heat.

   prosciutto: 4 slices, cooking oil: 2 tbsp
5. 

   5

   While chicken sears, toss green beans with a drizzle of olive oil and a pinch of salt and pepper on one side of a baking sheet . Once chicken is done searing, transfer 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 ⏱️ 15 minutes .

   olive oil: 1 tbsp
6. 

   6

   Meanwhile, melt 1 tbsp butter in same large pan over medium heat. Add apple and a pinch of salt. Cover pan with lid and cook, stirring occasionally, until lightly golden and partially cooked ⏱️ 5 minutes . Add ¾ cup water , chopped sage, minced ginger, miso sauce concentrate , remaining garlic powder, and 1 tsp sugar . Cook until apple is tender and pan sauce is thickened ⏱️ 6 minutes . Remove from heat; stir in 1 tbsp butter until melted. Season with salt and pepper.

   water: 1 c, miso sauce concentrate: 1 unit, sugar: 1 tsp
7. 

   7

   Slice chicken crosswise. Divide chicken, parsnip mash, and green beans between plates. Spoon pan sauce over chicken and mash. Serve.