Prosciutto-Wrapped Apricot Chicken

🥘 Ingredients

• Dijon mustard
  2 unit
• apricot jam
  2 unit
• baguette
  2 unit
• butter
  4 tbsp
• chicken cutlets
  20 oz
• chicken stock concentrate
  2 unit
• chives
  ½ oz
• cinnamon crumb cake muffin
  4 unit
• cooking oil
  1 tbsp
• cream
• cream sauce base
  4 unit
• lemon
  1 unit
• lime
• mixed greens
  4 oz
• olive oil
  8.333 tbsp
• paper towels
• potatoes
  24 oz
• prosciutto
  4 oz
• red pepper jam
  2 unit
• ricotta cheese
  8 oz
• salt

🍳 Cookware

• medium pot
• baking sheet
• small bowl
• potato masher

1. 

   1

   Adjust rack to top and middle positions and preheat oven to 425 degrees. Wash and dry all produce. Dice potatoes into 1/2-inch pieces; place in a medium pot with enough salted water to cover by 2 inches. (TIP: For a smoother texture, peel potatoes first.) Bring to a boil and cook until tender, ⏱️ 20 minutes . Drain and return potatoes to the pot. Zest and quarter lemon . Thinly slice half the chives .

   potatoes: 24 oz, lemon: 1 unit, chives: ½ oz
2. 

   2

   Slice baguette crosswise into 8 pieces (16 pieces for 4 servings); arrange on a baking sheet and drizzle with olive oil . Toast on the top rack until golden, ⏱️ 10 minutes . In a small bowl , stir together ricotta cheese , lemon zest, lemon juice from half the lemon, salt , and pepper until smooth. Spread the ricotta mixture onto the toasted baguette rounds; drizzle with red pepper jam . Sprinkle with the remaining almonds and the remaining chives. Serve the crostini while you prepare the rest of the meal. TIP: If you prefer to serve the crostini with the main course, toast the baguette now and finish assembling just before serving.

   baguette: 2 unit, olive oil: 4.333 tbsp, ricotta cheese: 8 oz, salt, red pepper jam: 2 unit
3. 

   3

   Pat chicken cutlets completely dry with paper towels and season all over with salt and pepper. Lay two slices of prosciutto beside each other on a flat surface. Place a chicken cutlet along the bottom of the slices, then roll to wrap and repeat with the remaining chicken.

   chicken cutlets: 20 oz, paper towels, salt, prosciutto: 4 oz
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium-high heat. Add the wrapped chicken and cook until well browned, ⏱️ 2 minutes per side. Place the chicken on a clean baking sheet. Roast the chicken on the middle rack until cooked through, ⏱️ 15 minutes . After roasting, set aside while you make the sauce.

   cooking oil: 1 tbsp
5. 

   5

   Mash the potatoes with a potato masher . Stir in the rest of the cream sauce base and 1-2 TBSP cream cheese? no. Actually stir in cream sauce base and 1/2 of the chives.

   cream sauce base, cream, cream sauce base: 4 unit
6. 

   6

   Butter and sauce: Melt 2 tbsp butter in a large pan over low heat. Whisk in chicken stock concentrate , apricot jam , and the remaining honey. When the chicken is done, return to the pan with any drippings and turn to coat.

   butter: 4 tbsp, chicken stock concentrate: 2 unit, apricot jam: 2 unit
7. 

   7

   In a large bowl, whisk together half the Dijon mustard , remaining honey, 2 tbsp olive oil , and juice from one lime ? no. Use "juice from the lemon" (remaining lemon). Add mixed greens and toss to coat.

   Dijon mustard: 2 unit, olive oil: 4 tbsp, lime, mixed greens: 4 oz
8. 8

   Slice the chicken. Divide the chicken, mashed potatoes, and salad between plates. Drizzle chicken with remaining sauce and lay with remaining almonds. Serve the cinnamon crumb cake muffin for dessert. **Chicken is fully cooked when it reaches an internal temperature of 165 degrees.**

   cinnamon crumb cake muffin: 4 unit