Garlic Dijon Prosciutto-Wrapped Chicken

🥘 Ingredients

• black pepper
  1 tsp
• chicken cutlets
  8 oz
• chicken demi-glace
  2 tbsp
• cream cheese
  1 oz
• dijon mustard
  1 tsp
• garlic
  3 cloves
• garlic herb butter
  2 tbsp
• kale
  3 c
• olive oil
  1 tbsp
• parmesan cheese
  1 oz
• prosciutto
  3 oz
• salt
  1 tsp
• sour cream
  2 tbsp
• sweet potato
  1 unit
• water
  ¼ cup

🍳 Cookware

• large bowl
• baking sheet
• large pan
• large pan

1. 

   1

   Adjust oven rack to top position and preheat oven to 425°F. Wash and dry produce. Slice sweet potato into ¼-inch-thick rounds. In a large bowl , toss with a drizzle of olive oil , and a couple big pinches of salt and black pepper ; arrange on one side of a baking sheet in a single overlapping layer. Roast on top rack ⏱️ 10 minutes .

   sweet potato: 1 unit, olive oil: 1 tbsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   While potatoes roast, remove and discard thick stems from kale ; chop leaves into bite-size pieces. Peel and mince half the garlic . Heat a drizzle of olive oil in a large pan over medium heat. Add kale and a splash of water . Cook until kale is wilted and very tender ⏱️ 5 minutes . Season with salt and pepper. Turn off heat.

   kale: 3 c, garlic: 3 cloves, water: ¼ cup
3. 

   3

   Meanwhile, pat chicken cutlets dry with paper towels; season all over with salt and pepper. Lay prosciutto out on a clean work surface. Tightly roll prosciutto around each chicken cutlet.

   chicken cutlets: 8 oz, prosciutto: 3 oz
4. 

   4

   Heat a drizzle of olive oil in a second large pan over medium-high heat. Add wrapped chicken; sear until browned and crispy ⏱️ 2 minutes per side. Once sweet potatoes have roasted 10 minutes, remove sheet from oven. Carefully add chicken to empty side. Sprinkle sweet potatoes with parmesan cheese . Return to top rack until chicken is cooked through and potatoes are browned and tender ⏱️ 10 minutes . Transfer chicken to cutting board. Once cool enough to handle, slice crosswise.

   parmesan cheese: 1 oz
5. 

   5

   Heat a drizzle of olive oil in pan used for chicken over medium-high heat. Add remaining garlic; cook, stirring, until fragrant ⏱️ 30 seconds . Stir in chicken demi-glace , dijon mustard , and ¼ cup water, scraping up any browned bits from bottom of pan. Bring to a simmer, then reduce heat to medium low. Cook until reduced by half ⏱️ 2 minutes . Turn off heat; stir in half the garlic herb butter until melted.

   chicken demi-glace: 2 tbsp, dijon mustard: 1 tsp, garlic herb butter: 2 tbsp
6. 

   6

   Return pan with kale to medium heat; stir until warmed through. Stir in cream cheese , sour cream , and remaining garlic herb butter until melted and combined. Season with salt and pepper. Divide kale, sweet potatoes, and chicken between plates. Drizzle sauce over chicken and serve.

   cream cheese: 1 oz, sour cream: 2 tbsp