Prosciutto-Wrapped Chicken Roulade

🥘 Ingredients

• apple
  2 unit
• butter
  7 tbsp
• chicken cutlets
  20 oz
• cooking oil
  1 tsp
• creme fraiche
  4 tbsp
• garlic powder
  2 tsp
• ginger
  1 thumb
• green beans
  12 oz
• miso sauce concentrate
  2 unit
• mozzarella cheese
  1 c
• olive oil
  1 tsp
• paper towels
• parsnip
  12 oz
• pepper
• plastic wrap
• potatoes
  12 oz
• prosciutto
  4 oz
• sage
  1/4 oz
• salt
• sugar
  2 tsp

🍳 Cookware

• medium
• meat
• skillet
• baking sheet

1. 

   1

   Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees F. Wash and dry all produce. Trim, peel, and dice parsnip into 1/2-inch pieces. Dice half the potatoes into 1/2-inch pieces (all for 4). Trim green beans if necessary. Pick half the sage leaves (all for 4) from stems; roughly chop leaves 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 1/4-inch pieces.

   parsnip: 12 oz, potatoes: 12 oz, green beans: 12 oz, sage: 1/4 oz, ginger: 1 thumb, apple: 2 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, 13-16 minutes. Reserve 1/4 cup veggie cooking liquid, then drain. Return parsnips and potatoes to pot; add creme fraiche and 2 tbsp butter (4 tbsp for 4 servings). Mash until smooth and creamy, adding splashes of reserved cooking liquid as needed. Taste and season with salt and pepper .

   creme fraiche: 4 tbsp, butter: 7 tbsp, salt, pepper
3. 

   3

   Meanwhile, pat chicken cutlets dry with paper towels . Place between 2 large pieces of plastic wrap and pound with a meat mallet until chicken is about 1/4 inch thick. Peel off top piece of plastic wrap. Season with half the garlic powder and pepper. Keeping the chicken on the plastic wrap, divide mozzarella cheese among the bottom halves of each cutlet. Tightly roll up chicken, removing plastic wrap as you roll.

   chicken cutlets: 20 oz, paper towels, plastic wrap, garlic powder: 2 tsp, mozzarella cheese: 1 c
4. 

   4

   Lay two slices of prosciutto beside each other on a work surface. Place a chicken roll along the bottom; tightly wrap through. Repeat with remaining slices and chicken. Heat a drizzle of cooking oil in a skillet over medium-high heat. Add chicken roulades; sear until browned and crispy, 2-3 minutes per side. Turn off heat.

   prosciutto: 4 oz, cooking oil: 1 tsp
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 the chicken has seared, transfer to the empty side of the same sheet. Roast on top rack until chicken is cooked through and green beans are tender, 12-15 minutes. For 4 servings, transfer chicken to a second sheet and roast chicken on top rack and green beans on middle rack, swapping halfway through.

   olive oil: 1 tsp
6. 

   6

   Meanwhile, melt 1 tbsp butter in the same pan over medium heat. Add apple and a pinch of salt. Cover and cook, stirring occasionally, until lightly golden and partially cooked, 4-5 minutes. Add 3/4 cup water (1 cup for 4 servings), 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 is not tender yet, add a few splashes of water and cook a bit longer. Remove from heat and stir in 1 tbsp butter until melted. Season with salt and pepper.

   miso sauce concentrate: 2 unit, sugar: 2 tsp
7. 

   7

   Slice chicken crosswise. Divide chicken, parsnip mash, and green beans between plates. Spoon pan sauce over chicken and mash; serve.Slice chicken crosswise. Chicken is fully cooked when internal temperature is reaches 165 degrees F.