Prosciutto-Wrapped Chicken

🥘 Ingredients

• Yukon Gold potatoes
  24 oz
• butter
  1 tbsp
• chicken breast
  24 oz
• chicken stock concentrate
  2 unit
• chili flakes
  1 tsp
• chives
  5 g
• green beans
  12 oz
• lemon
  2 unit
• olive oil
  1 tbsp
• paper towels
• pepper
• prosciutto
  4 oz
• salt
• sour cream
  4 tbsp
• truffle zest
  0.14 oz

🍳 Cookware

• medium pot
• large pan
• baking sheet

1. 

   1

   Preheat oven to 425 degrees F. Wash and dry all produce. Dice Yukon Gold potatoes into 1/2-inch pieces. Place in a medium pot with enough salted water to cover by 2 inches. Boil until tender, ⏱️ 15-20 minutes . Reserve 1/4 cup potato cooking liquid (1/2 cup for 4 servings), then drain and return potatoes to pot. Meanwhile, zest and halve the lemon for 2 servings or both lemons for 4 servings.

   Yukon Gold potatoes: 24 oz, lemon: 2 unit
2. 

   2

   Pat chicken breast 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 one slice of prosciutto around one chicken breast. Repeat with remaining prosciutto and chicken.

   chicken breast: 24 oz, paper towels, salt, pepper, prosciutto: 4 oz
3. 

   3

   Heat a large drizzle of olive oil in a large pan over medium-high heat. Add chicken and 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 (we'll add the green beans then). For 4 servings, roast chicken until cooked through, ⏱️ 15-17 minutes .

   olive oil: 1 tbsp
4. 

   4

   Once chicken has roasted for 5 minutes, remove baking sheet from oven. Toss green beans with a large drizzle of olive oil, lemon zest, salt, and a pinch of chili flakes on the empty side of the sheet. For 4 servings, toss green beans on a second baking sheet. Roast until chicken is cooked through and green beans are tender, ⏱️ 10-12 minutes . If chicken is done before green beans, remove from oven and continue roasting green beans. Once cool enough to handle, slice chicken crosswise.

   green beans: 12 oz, chili flakes: 1 tsp
5. 

   5

   Meanwhile, finely chop chives . To pot with drained potatoes, add sour cream , half the chives, 2 % butter, and as much truffle zest as you like. Mash, adding splashes of reserved potato cooking liquid as needed, until smooth. Season with salt and pepper.

   chives: 5 g, sour cream: 4 tbsp, truffle zest: 0.14 oz
6. 

   6

   Heat the pan used for chicken over medium-high heat. Add 1/4 cup water (1/2 cup for 4 servings), chicken stock concentrate , and lemon juice to taste. Cook until thickened, ⏱️ 1-2 minutes . Turn off heat; stir in butter , salt, and pepper. Divide chicken, potatoes, and green beans between plates. Top chicken with sauce and remaining chives. Sprinkle green beans with more chili flakes, if desired.

   chicken stock concentrate: 2 unit, butter: 1 tbsp